How to Make Organic Coconut Butter For Super Cheap!

I blew my own mind this afternoon.  A couple of weeks ago, it was mentioned to me that you can make your own coconut butter (y’know, like that fancy Artisana stuff everyone loves?) by throwing shredded coconut into a food processor and letting it process for 5-10 minutes.

Now, this might be old news to some people, but I’d never considered or tried it until today.  Let me tell you, friends, this is amazing if you’re a coconut butter fan but are not a fan of paying $11-$15 for a jar.

It honestly could not be easier.  Or cheaper.  At my usual health food store, organic unsweetened shredded coconut is $2.99/lb.  Admittedly, it’s going to take quite a bit of coconut to make up a whole jar, but this is still going to be way cheap.  I didn’t do the math, but I’m guessing it will come in well under half the price of pre-made coconut butter!  This is what I did today, and I got about 1/2 cup of coconut butter in my little jar, which is a good start!

I’m A Cheapskate Coconut Butter

1.5 cups organic, unsweetened shredded coconut

Throw coconut into the food processor, and allow to blend about 5-10 minutes, until creamy smooth.  You’ll want to scrape down the sides a few times in the middle, but as it gets closer to the end the mixture will have warmed up and gotten really liquid so you can just let it go until you obtain a nice smooth texture.

There are about a million uses for delicious coconut butter, such as eating it straight from the jar my Raw Coconut Green Curry, which I’m definitely going to be whipping up a batch of with this newfound wealth of coconut butter, or creamy coconut smoothies, rich Raw Hot Chocolates, creamy raw icings, coconut macaroons, and the equally simple chocolate coconut butter, which I’m going to be devouring tomorrow after I add some raw cacao powder and agave to some of my cheapskate coco butter!  Hell, just spread some on toast or sliced fruit for a little snack or breakfast!  Endless options!  Endless!

Now, go forth and hack the coconut butter system, friends!

8 thoughts on “How to Make Organic Coconut Butter For Super Cheap!

  1. Now, who'd have thunk that was possible, and so easy! Imagine it keeps as well as the usual ready made brands? or is there something else in those or in the processing? Certainly will make batches of treats much cheaper to make. Thanks for the tip.

  2. I have yet to try coconut butter. I know a lot of people use it in regular everyday cooking – does it impart a strong coconut flavor? I can see times when that would work but sometimes I like a more subtle flavor.

  3. any ready-made coconut butter I've ever had has just been pureed coconut flesh, so I assume this will keep as well as the store brands!

    foodfeud, coconut butter is EXTREMELY coconut-y, I only use it when I want a serious coconut flavour in something for sure. coconut OIL, on the other hand, I put in pretty much everything, despite it's minor coconut flavour!

  4. I don’t know what I’m doing wrong but I’m not getting a liquid. I processed my first lot of coconut for 36 minutes and nothing but crumbly slightly moist coconut. Well I had had that coconut in the freezer for I don’t know how long so I decided to try another batch. No luck the second time either and I had to stop or burn out my processor. Any suggestions?

    1. Hmm, that is strange, especially since you tried it twice. I would have said maybe the frozen coconut was just dried out, but you can’t ignore the same result twice! My only other guess is maybe you’ve put too much or not enough coconut in for the size of your food processor? Mine is on the small side, I think a 7-cup, where lots of machines are 9- or 12- cup, so this could affect the friction & melting power of the blade on the coconut if it was bigger and you still just blended 1.5 cups. Just a thought. Hope it works out for you eventually!

  5. I tried this with shredded coconut. It didn’t work…All I received after 30+ minutes of blending was finer coconut. Then it occurred to me that I was using dried coconut and this recipe is probably asking for fresh. Am I right in assuming that, Ainslie?
    Thanks in advance!

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