Keto Diet App - Free Download Keto Diet App - Free Download
Take the guesswork out of following a low-carb diet, lose body fat & feel great!
KetoDiet app is FREE to download!

Foolproof Homemade Coconut Butter

4.2 stars, average of 179 ratings

This post may contain affiliate links, see our disclaimer.

Foolproof Homemade Coconut ButterPin itFollow us 148.4k

When I shared my Pumpkin Pie Chocolate Fat Bombs, many of my readers had questions about one of the ingredients: coconut butter. So I decided to show you how I make my own. Although you can get ready-made coconut butter on Amazon, not everyone has access to it. Additionally, provided you have the right tools, you will save money if you make your own coconut butter.

What is coconut butter?

Coconut butter is not the same as coconut milk or cream. It's also known as coconut mana is made from dried coconut meat. It's one of the best foods suitable for the ketogenic diet. Coconut butter contains MCTs that will help you stay in ketosis. When searching for substitutes, use blanched almond butter instead. Avoid using regular dairy butter - it is not a suitable substitute in most recipes.

What's the best way to make it?

I've tried making nut and coconut butter in a blender and food processor and the food processor method was the best one I've tried (I use this Kenwood mixer with a food processor attachment). Note: If you don't have a strong food processor to make it, you can buy coconut butter on Amazon.

What I realised is that you have to use enough coconut flakes (or shredded coconut) to prevent it from sticking to the sides of your food processor. I use 5 cups which always produces smooth coconut butter in a few minutes. If you don't have a food processor and use a blender instead, you may need to scrape the coconut from the sides of the blender every 10-15 seconds. You can also add 1-2 tablespoons of coconut oil which will help while blending.

How to use coconut butter?

I mostly use coconut butter for making fat bombs and it works great for thickening sauces. You can try toasting the coconut before blending. Toasting will make it easier to blend, smooth and will bring in fantastic flavour. Once you have toasted coconut butter, you can make my Keto Coconut Fat Bombs!

Hands-on Overall

Serving size 1 tbsp, 16 g/ 0.5 oz

Allergy information for Foolproof Homemade Coconut Butter

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per 1 tbsp, 16 g/ 0.5 oz)

Net carbs1.2 grams
Protein3.2 grams
Fat2 grams
Calories53 kcal
Calories from carbs 13%, protein 36%, fat 51%
Total carbs3.7 gramsFiber2.6 gramsSugars1.1 gramsSaturated fat1.8 gramsSodium35 mg(2% RDA)Magnesium10 mg(3% RDA)Potassium61 mg(3% EMR)

Ingredients (makes about 1 1/4 cup, 300 g/ 10.6 oz)


  1. Place the coconut - shredded or flaked - in a food processor with the "S blade" attachement. Foolproof Homemade Coconut Butter
  2. Start processing until desired consistency is reached. If you use enough coconut, you won't need to scrape it from the sides. Foolproof Homemade Coconut Butter
  3. The coconut will first become crumbly and then powdered. Foolproof Homemade Coconut Butter
  4. After 3-5 minutes it will resemble a thick paste. Foolproof Homemade Coconut Butter
  5. After 7-8 minutes it will become smooth and runny. I add the salt at this point and just pulse for a few more seconds to mix it in. Foolproof Homemade Coconut Butter
  6. When the coconut butter is done, it will be runny and will solidify as it cools down. Just like coconut oil, coconut butter is solid at room temperature and becomes runny at 24 °C/ 76 °F. I store mine at room temperature for up to a month. Foolproof Homemade Coconut Butter

Homemade Coconut Butter

4.2 stars, average of 179 ratings
Homemade Coconut Butter
An easy foolproof method to making coconut butter (coconut manna) at home. A healthy sugar-free, high-fat ingredient for low-carb cooking.
Hands on10m

Ingredients (makes about 1 1/4 cup, 300 g/ 10.6 oz)

  • 4 cups unsweetened shredded coconut or 5 cups flaked coconut (300 g/ 10.6 oz)
  • 1/4 tsp pink Himalayan or sea salt
  • optionally: 1/2 tsp vanilla powder or cinnamon


  1. Place the coconut - shredded or flaked - in a food processor with the "S blade" attachement.
  2. Start processing until desired consistency is reached. If you use enough coconut, you won't need to scrape it from the sides.
  3. The coconut will first become crumbly and then powdered.
  4. After 3-5 minutes it will resemble a thick paste.
  5. After 7-8 minutes it will become smooth and runny. I add the salt at this point and just pulse for a few more seconds to mix it in.
  6. When the coconut butter is done, it will be runny and will solidify as it cools down. Just like coconut oil, coconut butter is solid at room temperature and becomes runny at 24 °C/ 76 °F. I store mine at room temperature for up to a month.

Nutrition (per 1 tbsp, 16 g/ 0.5 oz)

Net Carbs1.2g
Saturated Fat1.8g

Detailed nutritional breakdown (per 1 tbsp, 16 g/ 0.5 oz)

Net carbsProteinFatCalories
Total per 1 tbsp, 16 g/ 0.5 oz
1.2 g3.2 g2 g53 kcal
Coconut, dried, desiccated, shredded (organic, unsweetened)
1.2 g3.2 g2 g53 kcal
Salt, sea salt
0 g0 g0 g0 kcal

Do you like this recipe? Share it with your friends! 

Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

Let us know what you think, rate this recipe!

Leave a comment

Note: Any links to products or affiliate links will not be approved.
Please note that we do not offer personalised advice. For any diet related questions, please join our Facebook community.

Comments (76)

is coconut flour ground up coconut? if so can you make coconut butter from coconut flour?

Coconut flour is deflated ground coconut. You could make your own by using the leftover pulp from here but it will be a bit gritty: How To Make Coconut Milk and Coconut Flour

It did not work for me...maybe because I used fresh coconut. After 30 minutes it was still just very finely shreded (powder). I work with a strong Kenwood foodprocessor. Is it because of the fresh coconut?? I am sorry to say, but I stopped using Facebook - It is not as free and save and open as they say.
love.. Yvon

Hi Yvonne, I can confirm that this will not work with fresh coconut 😞 You can only make it from dehydrated coconut. I hope the next batch comes out great!

How much do you add to a pot of soup to thicken it, please? Thanks!

Hi Jehna, just 1-2 tablespoons will be ideal but it does depend on the quantity and you may need to add more to thicken it.

Love the idea of making coconut butter... because it is delicious but expensive when bought from the store! I've got some organic Creamed Coconut (not to be confused with coconut cream in a can)... could I use that for the coconut butter? If you google/amazon search it, you'll see the green boxes come up for it. When I receive it- it is either solid (if its cool out) or semi-solid/nut butter texture (when warm). Thanks!

Hi Sara, I think you may be referring to the same thing 😊 What I mean is that "creamed coconut" is the same thing as coconut butter. It should only be made from dried coconut meat and inside the packs it often has a layer of separated (slightly transparent) layer of coconut oil.

Yes! We are talking about the same thing! I had no idea there were so many ways coconut meat could be found! I've got 3 littles at home and finding the creamed coconut has been a game changer! If you do affiliate links- might link to that product online? Just a suggestion- excited to make the lemon bombs. Thank you for the reply and info!

Thank you very much Sara, will do! The lemon fat bombs are really good, I have a few in the fridge made with vanilla

Hi Martina,
First time I’ve ever have made a comment of any kind, but wanted to let you know bought myself a new Russell Hobbs processor and thought I’d give your recipe ago!! Unbelievable!! Perfect coconut butter and using fine desiccated coconut! Thank you

Thank you for your lovely feedback Rita!

Hi Martina, thanks for the recipe. Unfortunately, it didn’t work for me.. I don’t have a food processor so I’ve tried with my blender and after more than 30 minutes of trying, I gave up... I used shredder coconut and nothing happened even after adding 3 tablespoons of coconut oil.. it only became a bit wet or oily but still sand-like texture. Do you have an explanation...?

I'm sorry to hear that! I've seen videos where people used blenders like Vitamix and it worked but they had to keep scraping the coconut from the side. If you use a less powerful blender, it may not work. I've always had best results with my food processor.

I have never left a comment on a recipe blog but I felt it useful to share this. I tried my hand at this coconut butter in my kitchenaid food processor. Even after 8 or 9 minutes it didn't look like it was ever going to turn to butter, but rather just some form of sticky coconut flour. Then I added a tbsp of coconut oil, still nothing, so I said nuts to this, it has to work and started adding water. I've been working at it for about 30min now but we are getting there I think. At any rate my 2 to sneaks a spoonful everytime I open it to add more water. I've probably added a good 2 cups of water about 1/4 cup at a time and I will probably leave it at that as my processor is running quite hot. It's still a bit grainy but tastes yummy. Hope that helps those that have commented that it is not turning into butter.

Thank you for sharing this Madeleine! To me it seems that in this case the issue is with the coconut - perhaps it was less fatty? I know that "desiccated" coconut has less moisture than "shredded" coconut and that coconut flakes (chips) work even better than shredded coconut. I hope this helps!

I made this in a spice coffee grinder. I threw the shredded coconut in and pulsed it a couple of times before I realized that I needed the coconut oil. I didn't quite add enough oil, but considering I was doing it on the fly, I was very happy with the product. This is much more cost effective and easy. A tablespoon of coconut butter is one of my favorite quick fat bomb/snack. Thank you!

Thank you for your feedback Christina!

It could be that I have a super shitty processor.. but I also had to add a little bit of coconut oil for it to turn into “butter” and even still it’s a bit lumpy.. thank you for the recipe!!

I tried this recipe and it came out great ! Thanks and hope to try many more from this blog .

Can I use my ninga blender to make coconut butter, i do not have a food processor

I am a Keto newbie, Thank You for the homemade Coconut butter recipe...This will make life so much easier and cheaper too. lol

Thanks so much for this.  I love it.
I used this recipe to make some last week and I've almost finished the jar.  

Does the coconut butter need to be stored in a glass container/jar? Or will it last as long in a sealed plastic container? Thanks!

Hi Shawna, yes, it can be kept at room temperature and stored just like shredded coconut (a few months). Both glass container or plastic container will work just fine.

I'll tell you my food processor/blender combo is 1100WS but it takes a lot longer to make me be than yours does! I'm really wanting that killer Kenwood mixer right now! It even looks amazing.

This Kenwood food processor is definitely the best one I've owned! 😊

Hello Martina- I'm new to your blog. Thank you for all the good advice!
I read somewhere that eating a spoon full of coconut butter about an hour before a meal is a good idea to reign in appetite. What do you think? I love the Coconut Manna and would be happy to!

Yes, I think it may help. Coconut butter is high in fat and fibre. Even better, make sure your meal includes enough protein - that is the most sating macronutrient and will keep hunger at bay.

Hi! Thank you for the recipe. I'm new to keto. I made it today with my large Ninja 1800 blender. It took awhile but I would stop it, scrape sides, then blend again. I did use a tablespoon or two of a good coconut oil after a couple of minutes blending, and that helped while blending and getting it creamier. I appreciate your recipes and site. Thank you again.

Thank you Patti!

Just got confused, should I use freshly flaked coconut or is this dried / packaged coconut flakes?

Hi Joseph, you can use dried unsweetened coconut flakes or dried shredded coconut.

Wow,I just made my first batch of coconut butter in my blendtec,I'm in heaven. I can't stop thinking of all the possibilities 😋💦 I think I could eat the whole jar❗️

Thank you! 😊

What a delicious treat. I made up a batch to use for fat bombs, but I'm not sure it's ever going to make it to the fat bomb stage. It's just so fantastic as is! (I did add a bit of cinnamon right at the end, just because I'm used to doing so with other nut butters.) Thank you for sharing how to do this!

Awesome! It's my favourite treat too! 😊

I just made this with my shitty old blender and it worked perfectly! I just set it to liquefy and it was liquid within 5 minutes 😊 Just wanted to share for anyone who's worried about using a blender instead of a food processor.  

i have a Ninja Masterprep food and drink mixer.  Is a combo of the ninja blender in a food processor type set up but uses the same style blades.  It worked great.

I just tried but it isn't quite there just starting to but can't get it all the way
Mind you did pit it also in may hubby's little grinder it started to blend but was worried would blow out motor
Put back in Ninja and did it again just can't get it there but
We have an old processor must got to find the rest of it
Bit disappointed with the Ninja but

Have you (or anyone else following this blog) tried making the butter in a Ninja?  Did you get the right results?

Using dessicated coconut - does it need to be hydrated first?

Hi Cherry, the coconut has to be dehydrated - it will get moist and creamy as you blend it because it's high in fat.

Im just wondering how long it lasts, and whether or not to refrigerate it after? as well could you add MTC's to it instead of extra coconut oil?

It lasts for months. I usually use mine by 1 month but it will last for 3-6 months. There is no coconut oil in this recipe so I'm not sure if you still want to add it? If you optionally want to use it, yes, MCT oil will work too. Unlike coconut oil, it doesn't solidify at low temperatures so it may make it more runny.

Hey Martina, thanks for all your recipes! Would you be able to tell me the difference between flaked, shredded and desiccated coconut? I am only able to get desiccated coconut where I am and I have had mixed results with butters, milks, flours etc. They do turn to butter, but take a fair while to do so.
Thanks! Nick

Hi Nick, of course! Shredded coconut is dried coconut meat shredded into small pieces (smaller than flaked coconut which is basically dried coconut chips/ flakes). Desiccated coconut is "dried" coconut and should be the same as "shredded" coconut. Just make sure you use unsweetened 😊

Load more comments, 27 remaining