Coconut butter has zillions of uses for the home cook who can’t cook with dairy. I use it in coatings and icings, in faux cheese, in baking instead of butter. It’s simple to make. It requires one ingredient: flaked coconut. The other ingredient is a food processor. That’s it.
To make coconut butter, pour one bag of regular (not reduced fat) coconut flakes into a food processor, turn it on, and wait. Turn the food processor off every few minutes and scrape down the sides. Turn it back on, and wait some more.
After about 5-10 minutes, you’ll have coconut butter, which is liquefied coconut. It requires no refrigeration because it doesn’t contain any water. Pour it into a glass container, label it, and put it on a shelf. It’s solid at room temperature and will keep until the expiration date on the bag of coconut flakes.
If you don’t have a food processor, you can try making coconut butter in a blender. I tried making it using my high-speed blender (a Vitamix), but it didn’t work very well. A food processor is much better suited to this task.
Homemade Coconut Butter
Homemade coconut butter is great for baking, in sauces and as a base for homemade non-dairy cheese.
- 1 bag organic coconut flakes (about 7-9 ounces)
Pour the coconut flakes into the food processor.
Turn the food processor on.
Turn the food processor off every couple minutes, and scrape down the sides.
In about 5-10 minutes the coconut flakes will become completely liquified.
Pour the coconut butter into a glass container, cover tightly and store on a shelf.
Coconut butter does not require refrigeration. It should last until the expiration date on the bag of coconut flakes.
One bag of regular unsweetened coconut flakes is all you need to make coconut butter. (Do not use the reduced fat kind.)
Place the coconut flakes in the bowl of a food processor. You can also use a high-speed blender, but it may take longer.
After a few minutes, the coconut flakes begin to get lumpy. Stop the food processor, and scrape down the sides frequently.
After a few more minutes, the coconut will liquefy.
The coconut butter will be a thin liquid at first. Pour it into a clean glass container, seal it, and store it on a shelf, where it will solidify.
Coconut butter requires no refrigeration. It will keep until the expiration date on the bag of coconut flakes.