Foolproof Homemade Coconut Butter


Step 1Place the coconut - shredded or flaked - in a food processor with the "S blade" attachement.

Step 2Start processing until desired consistency is reached. If you use enough coconut, you won't need to scrape it from the sides.

Step 3The coconut will first become crumbly and then powdered.

Step 4After 3-5 minutes it will resemble a thick paste.

Step 5After 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.

Step 6When 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.