It’s so creamy, buttery, naturally sweet and full of nutrients, and it’s hard to believe that this tasty Homemade Coconut Butter from Scratch is made with one ingredient!
If you like coconut products, I’m sure you know about coconut butter and may have tried it. You also probably know that a jar of high-quality coconut butter can be expensive.
Yes, that is one of the reasons that you should make you own–it’s unbelievably easy.
You can prepare this from scratch using mature coconuts. I like to spare some coconut from when I make my own coconut milk and turn it into coconut oil. Then, I dry and turn the coconut into dried coconut chips. Having dried coconut in my pantry is very handy for making coconut butter whenever I want.
Don’t worry if you don’t have the time to go through the process of preparing the coconut from scratch, you can simply buy commercial dried coconut flakes or chips. It’s very easy to buy them in bulk from most grocery stores or even online.
Once you have dried coconut, just process them in a food processor. It only takes about 5-7 minutes depending on your food processor.
You can put this coconut butter on pancakes, baked sweet potatoes or simply eat it as an easy dessert!
Ready to make your own homemade coconut butter from scratch? Let me show you how!
Ingredients & Equipment:
Note: use this as a guidance and adjust the amount you want accordingly.
- A few mature brown coconuts ( or commercial dried coconut if you don’t want to make it from scratch)
- A food processor
- A dehydrator (don’t need this if you use commercial dried coconut)
- A cleaver, a small serrated knife and a knife for cutting (only if you want to prepare dried coconut from scratch)
Instructions:
Preparing coconut:
Note: Skip these steps if you use commercial dried coconut.
- Rinse the coconuts well to get rid of any dust and dirt.
- Place your thumb in between the coconut’s eyes and hold tight. Tap hard with a cleaver and turn until the shell cracks.
- Use the cleaver’s tip to open it. Pour the coconut water into a container. Repeat until you get all the coconuts done. You can drink the coconut water now or save it in the fridge for later.
- Use a small serrated knife to cut a small part of the coconut meat open. It might be tricky, but once you get one part out–the rest is very easy. Please be careful when using a knife.
- When you get all the coconut meat out. Remove the skin from the coconut pieces if you prefer to have white coconut butter.
- Once you are finished removing the skin, rinse and let the excess water drip.
- Use a knife to cut the skin less coconut into thin pieces.
- Dry them in a dehydrator overnight. If you don’t have a dehydrator, try using the lowest setting of your oven.
- When they are completely dry, they are ready to be used for making coconut butter.
use the cleaver’s tip to open the crack
you can drink the coconut water now or save it in the fridge for later
fresh coconut meat from the shell
white coconut meat without the brown skin
drying thinly cut coconut meat
dehydrated coconut chips are ready!
Making coconut butter:
Note: this recipe makes a half pint (240 ml.)
- In a food processor, add 3 cups (720 ml) of dried coconut chips in and process it.
- Scrape down the sides as needed and keep on processing until smooth to the texture you like.
- When the butter is smooth and runny, pour it into a glass container and store it at room temperature. It will harden up when it’s cool and that’s normal. However, I highly reccomend to make the amount you can finish it fast each time–fresh homemade coconut butter from scratch is always better.
- Put the jar in a bowl of warm water before using it (optional). It will soften up easily once you put it in warm foods.
- It keeps well and stays fresh at room temperature for about 3-4 weeks. Enjoy.
dried coconut chips in a food processor
process the chips until smooth
store it in a glass jar and keep it at room temperature
Enjoy!
Have you made homemade coconut butter from scratch before? Please share it with me, I’d like to hear about it!
