Smooth & Creamy Coconut Butter

I’ve been making my own coconut butter for quite a while now. Truth be told, up until last month, I had never even bought a jar of the ready-made stuff. Then, there was this one day when, I dunno… curiosity got the best of me I guess, and I went ahead and purchased a jar of this pricey little thing.

OMG. Just one spoonful and I was totally hooked. The texture was just totally, completely different: so much smoother, so much creamier… almost like cake frosting. Almost.

I knew right then and there that I was gonna have to try and replicate it at home. For you know what? Something REALLY has to be said for smooth and creamy coconut butter.

I mean, really, really, REALLY!

But there’s no way I’m gonna dish out that kind of money for coconut butter, no matter how creamy!

Smooth and Creamy Coconut Butter |

I figure this creamy paste is probably what you get when you use one of those fancy-shmancy high speed blenders, but what if you don’t own one?

The only thing I could think of was to force the freshly made butter down a fine mesh sieve to isolate all of the tiny little pieces of coconut that didn’t get pulverized by the blade. That, and add a decent amount of coconut oil to help make the final texture even creamier.

Do I need to tell you that it worked? Beautifully? Perfectly? Beyond my expectations, even? This butter I just created is even better then the one I’d purchased. MUCH BETTER!

Granted, it’s a tad more complicated to make and dirties a little bit more dishes, but the extra effort is so entirely worth it, I don’t think I’ll ever be able to have coconut butter any other way now.

Plus, whatever gets left behind in that sieve can be used as garnish for all kinds of things. And I’m sorta getting hooked on that too, now…

Oh well. All the more reason to make my own!

Smooth and Creamy Coconut Butter |

The first steps in making this version are pretty much the same as when making regular coconut butter, except this time, we’re not only adding unsweetened shredded coconut to the bowl of our food processor, we’re also adding coconut oil and a little bit of salt. That’s right, salt. That really helps in bringing out the full flavor of the coconut.

Smooth and Creamy Coconut Butter |

Also, the addition of coconut oil really helps in getting things started. In only a matter of seconds, you’ve already got this sort of paste happening, and it’s already beginning to smell real good, too!

Smooth and Creamy Coconut Butter |

Only a few minutes more, and you’re now looking at something that pretty much resembles coconut butter, only it has a texture that is a tad on the coarser side. We need to keep going and pulverize as many of those little coconut flakes as we possibly can.

Smooth and Creamy Coconut Butter |

Ah, now this is much better! After about about 5 minutes of continuous action, your butter should look fairly liquidy like this.

Looks like it’s perfectly smooth, don’t it? You’ll be surprised when you see how very “chunky” this still is.

Smooth and Creamy Coconut Butter |

Let’s pour this mixture right into a fine mesh sieve set over a fairly large mixing bowl. You may not want to pour it all at once: it’s easier to work in smaller batches.

Smooth and Creamy Coconut Butter |

Now, using a rubber spatula or ladle, you’ll want to force/push that coconut butter down the sieve. Really go at it and extract as much as you can of that precious, fragrant liquid.

Smooth and Creamy Coconut Butter |

See what I meant by how chunky that still was? This is what got left behind after I pressed and pushed the bejesus out of my coconut butter.

But wait! We can still get more smooth coconut goodness out of there. How? We’re gonna break this down some more.

Smooth and Creamy Coconut Butter |

Back into the food processor this goes! Process until it becomes smooth and liquidy again, then force it through the fine mesh sieve for a second time. You’ll be pleasantly happy with the extra amount of creamy butter that you’ll get out of this!

And if you’re feeling particularly zealous, you can repeat that process for a third time.

Smooth and Creamy Coconut Butter |

Now pour the smooth butter into a clean glass jar and put it to rest for at least 24 hours. This needs some time to cool and get down to its rightful, fabulous creamy consistency.

Oh, and by all means, do not throw out the coarser coconut that got left behind. Keep in in a separate jar. Like I said, this is a fabulous garnish for all kinds of things, from pancakes to salads, to scrambled eggs to grilled chicken! Seriously, you can put that stuff on basically anything. Just scoop out a spoonful and sort of crumble it on top of whatever you like!

Smooth and Creamy Coconut Butter |

If you happen to be making this during the warmer months of summer, you might find that it will remain fairly liquidy, even after sitting for a full day. If that happens, simply throw it in the fridge for an hour or two, then give it a good stir to combine. It will turn into this dreamy frosting-like concoction and should remain stable afterwards.

You can also use that same technique to speed up the process if you don’t have the patience to wait until the next day for your butter to settle…

But hey, I never said that! Let’s just say you figured that out on your own. Yeah. That’s my story and I stick with it.

Smooth & Creamy Coconut Butter

Smooth & Creamy Coconut Butter



  1. Add all the ingredients to the bowl of your food processor and process for a total of 8-10 minutes until creamy and fairly liquidy. You will have to stop and scrape the sides a few times, but it shouldn't be too all that often.
  2. Force the coconut butter through a fine mesh sieve by pushing it down with a ladle or rubber spatula.
  3. Place the coarser butter that stayed in the sieve back it the food processor and process it for a few more minutes until it becomes liquidy again.
  4. Force through the fine mesh sieve once again. You can repeat this process one or two more times, just to make sure you get the most out of your coconut.
  5. Pour the smooth butter into a glass jar and put it away to give it time to set, at least 24 hours.
  6. By all means, do not discard the grainy butter; Keep it in a separate jar and use it as a garnish for pancakes, muffins, scrambled eggs, salads... let your imagination run wild!


During the warmer months of summer, your coconut might remain liquidy even after sitting for a while. If that happens, simply place it in the fridge for an hour or two and give it a good stir. This should give it a nice spreadable consistency.

Smooth and Creamy Coconut Butter |

Smooth and Creamy Coconut Butter |


  1. says

    Artisana is incredible!!! The joys of the fine mesh sieve!!! Must give it a try…though I’ll have to more sulphur free coconut from iherb…not possible here, pain in the ass. Which brand do you prefer? Do you not have a high speed blender? I borrowed a blend tec from work last night…I want one so bad!!!

    • says

      Gawd I wish. That is my next big purchase… I really can’t wait to see the difference that a high speed blender makes. The thing, is, however, that I like to share recipes that most people will be able to replicate, and since most people don’t own one of them super expensive gadgets, I’m a bit reluctant to start using one. What if I get completely hooked and can never live without it anymore? That would be a shame. But then again, if it’s really worth it, it might be worth the investment if one is going to save so much on store-bought nut butters… Ah, decisions, decisions.

      As for sulphurized coconut, is that ever a pain or what? You absolutely have to go with organic if you want to avoid it. I don’t have a particular favorite brand, it just needs to be sulphur free. Of course, NOW Foods is always a good choice! :)

      • says

        Even organic has it here! Ridic! I usually get the one you linked to online from the states. Totally worth the investment! Which high speed blender are you considering?

        • says

          Vitamix! I honestly think that it’ll be my next big purchase. If only my trusty KitchenAid food processor could die on me, then I could easily justify the expense (well, to myself, anyway…) but this thing is just not kill-able. It’s been serving me for what, 12 years now? and it’s still going strong! Maybe if I dropped it or something… 😉

      • Mrs G says

        We have a blendtec, but no food processor.
        While the blendtec is great, it won’t work well to make any coconut/nut butter, as you need to stop every few seconds to scrap the sides and add coconut oil. To make a nut butter, you would need to purchase a separate jar, with a tamper. We don’t have that, although I would really like it as it would cost less than a food processor and I guess it would achieve similar results.
        For this reason, we use only store bought nut butters and very sparingly as they are expensive.
        For any recipe calling for no more than 1-2 tbsp nut butter, I make it in a coffee grinder with a bit of coconut oil.

        • says

          Thanks for that, Mrs G. It really helps in strengthening my decision to go with Vitamix as opposed to Blendtec when I finally go ahead and spend the money on a high speed blender. Seriously, though, making your own nut butters at home would save you so much money, I’m sure that, on the long run, it would greatly justify your investing on that other special jar you need to buy… just the jar can’t be that expensive, can it?

  2. says

    Wow. This looks amazing! I could eat it off the spoon for sure. Especially now when I’m sick and have no appetite for eating most things. It would be great to get in some concentrated energy :)

    • says

      Aww, sorry to hear you’re not feeling well, Loretta. Wish I could send a jar of this coconut butter your way. Sadly, there’s no more… I just finished the last of it! Time to whip up another batch, I guess.

      Get better soon, my dear! :)

  3. Becky says

    I love all of your butter recipes! The toasted coconut was a revelation. One of those “Why didn’t I think of that?” moments. Such a common sense thing, but one I never even thought of doing. I’m so glad I read your blog because otherwise my brain never would have gone there :-)

  4. Becky says

    Oh. Now my brain is going there and I’m thinking this would be sooooooo good using the toasted coconut too!! Cannot WAIT to try this! Thanks for another great technique.

  5. Christina says

    I just made this and it was amazing! Super smooth! I love that you added coconut oil. So glad I found your blog!

  6. Carol A Montgomery says

    I just checked my coconut, from Bob’s Red Mill. It is unsulfured.

    BTW, I “went for it” this year and bought a Vitamix. It is one of the best purchases I have ever made.

    This year I have developed intolerances to all things gluten, dairy and corn. The Vitamix has saved us a ton of money, now that I have had to eliminate processed food from my life.

    • says

      AH! Don’t tempt me, Carol. I so badly want one. My mom just purchased one, so I’m thinking I’ll borrow hers and take it for a test drive before I decide if I want to invest in one for myself. I get the feeling that this will be the end of me… 😉

  7. says

    Thanks for posting this. I tried to make coconut butter today in my vitamix and it was not creamy. So even the fancy schmancy blender doesn’t get the job done :-( sadly. It was not what I expected so I kept blending and blending. I added some coconut oil but I don’t think I added enough. But luckily I found your recipe and will try this moving forward. Hopefully I can salvage the coconut butter I already made. Thanks!

    • says

      Really? Even the vitamix didn’t get it to turn creamy? I’m so surprised. One of these days, I’m gonna have to try one of those for myself… I’m just so curious!

      I truly hope that you do manage to save your coconut butter. Keep me posted!

  8. says

    Oh in terms of fancy schmancy blenders I definitely would consider doing a comparison of comparable models of vitamix to blendtec. I love my vitamix but I think blendtec might have more features and I feel like the brand is more innovative meaning potentially some great add on pieces. Whereas vitamix just has a couple of different blender pitchers.

  9. Jill says

    What do you use it for?

    And now a slightly more complicated question. I grew up hating coconut, like seriously unable to swallow anything with shredded coconut in it. Ironically, I do love curry dishes which I know are made with coconut milk. Do you think I would like this?

  10. rebecca says

    Hi, am living here in the tropics and sad we dont have coconut butter available in the market, so glad found your recipe and would like to try your coconut butter recipe. Just want to know how to extend its shelf life even if it is not inside the fridge. Also the oil you added is it virgin coconut oil too? Thanks a lot.

    • says

      HAHAHA! That’ll teach you! NEVER let the kids taste the good stuff! 😉 Nah, kidding. Next time, make 2 batches. One for the kiddies, one for mommy! And steal from their jar when no one is looking, so there’s more for you! 😉

  11. Sarah says

    Just made this, it is awesome! I live in Germany, and so far I’ve only found one store that even carries creamed coconut, at ridiculous prices. Ordering off the internet it is still fairly expensive. So I found bulk organic shredded coconut on the internet, got my package today and tried it right away. Even with a regular food processor (Philips) it turned out well. And it saves me almost 4$ per pint jar. Thank you!!

  12. Yemz says

    Hello, I make coconut oil, but i don’t know what to do with the shaft after i have extracted the oil. Can the shaft be used to make the coconut butter?
    I also want to ask if i can add water (and what quantity) when blending the coconut? The oil doesn’t seem enough to give a liquid consistency.

  13. Nimfa says

    Hi, Sonia. I chanced upon your blog and read your coco butter. Are you using dessicated coconut? Or is freshly grated coconut ok? I come from the Philippines where coconut is everywhere. I can easily get freshly grated nuts but I wonder if it is ok to make it into butter…thanks for the reply…

  14. Melody says

    I use Nutiva Coconut Manna in our breakfast smoothies almost every day and it is pricey. Now I have to try out your recipe only I do have a smoothie maker so thinking it might eliminate or minimize the fine sieve process. I LOVE it when I find folks like you making my life easier and healthy eating more affordable. Thank you so much and now to check out a few of your other recipes!!!!

      • Melody says

        I found your updated version after I commented on this one!!! I do not YET have a Vitamix and will be deciding if that is the one I want or if the Blendtec will do all I need. This will be my next major investment in my kitchen, your book will be ordered today though!!! Thanks so much for sharing your knowledge and work with us.

        • says

          Thank you so much for ordering my book, Melody! I sincerely hope that you will love and greatly appreciate your support! :)

          And I don’t know much about Blendtec, but I can say that I am totally in LOVE with my Vitamix (especially when it comes to making super smooth nut butters!)

  15. Janet says

    I just made coconut butter with a cheap department store blender. I first pulverized it down in the regular blender container. I then scooped that out & put in a small mason jar & screwed the blades on. Creamed it up, took the blades off & stuck a lid on the jar for storage. No sieving needed. The point seems to be (from what I have read) is that the heat from the blender helps with the process. The small glass jar got nice & warm pretty quickly! Spread the word! It can be done!

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