All Natural Toasted Coconut Butter

Oh my dear friends, have I got another amazing non-recipe for you!

After making Raw Cashew Butter the other day, I decided to try my hand at making Toasted Coconut Butter. Talk about a totally different experience: this one came together in minutes, if not seconds.

And THAT might very well make it the most dangerous “condiment” to have in your cupboard!

Why?

Because it’s so easy to make, you won’t mind going through batches, like, super quickly… as quickly as you can make it!

Because it’s so good that once you had a taste of it, it’s hard to stop… and despite being super healthy and good for you, it SHOULD still be consumed in moderation.

The thing is, it’s almost impossible to control yourself when in presence of this evil little chunk of heaven.
Trust me, I speak from experience: I had made this coconut butter with the intention of using it in recipes, but you see, my jar is pretty much all gone now. Apparently, I ate the whole thing by the spoonful! Well, almost…

Looks like I’ll have to make some more soon!

Very soon.

Toasted Coconut Butter | www.thehealthyfoodie.com

Want to make some too?

Alright, let’s get started, shall we? This will be super easy, I swear.  All you need to get the job done is a good food processor and a pile of unsweetened, good quality, organic, toasted coconut flakes.

Trust me on this one. GET the organic.

There is a WORLD of difference between the organic and the regular stuff, not only in terms of taste, but also in terms of texture. The organic is so super tasty and crunchy, yet it sort of melts in your mouth at the same time. Just wait ’til you taste it, you’ll see what I mean.

Another great advantage of the organic is that you can be absolutely confident that it will not contain any added sulfites, like most of the regular stuff…

And I mean, who wants sulfites in their food? I know I don’t.

Toasted Coconut Butter | www.thehealthyfoodie.com

So… once you got your hand on some of that beautiful organic toasted coconut, throw it in your food processor… For the record, I used about 500g, or a little over a pound, which yielded just a bit under 2 cups of butter.

Toasted Coconut Butter | www.thehealthyfoodie.com

Crank her up full speed and in a matter of seconds, you will go through all the stages pictured below.

Toasted Coconut Butter | www.thehealthyfoodie.com

After about 30 seconds, you get finely shredded coconut.

Toasted Coconut Butter | www.thehealthyfoodie.com

Another 30 seconds and we already have some sort of a paste happening.

Toasted Coconut Butter | www.thehealthyfoodie.com

Few more spins, you can see that the oil is starting to leach and the coconut is quickly turning into butter.

Toasted Coconut Butter | www.thehealthyfoodie.com

Really getting there. We’ve been at it for what, 2 minutes now? I say we need to let her rip for a couple more minutes now…

Toasted Coconut Butter | www.thehealthyfoodie.com

Let that motor spin until your coconut turns into this fragrant, syrupy mixture…

Fear not, it will not remain that liquid-y forever!

Toasted Coconut Butter | www.thehealthyfoodie.com

Transfer your precious concoction into a glass Mason type jar and let it sit for a couple of hours, probably more like until the next day…

While this is happening, I dare you not to go back every hour or so to see if it has solidified yet and check for taste, er, I mean consistency with a spoon…

Toasted Coconut Butter | www.thehealthyfoodie.com

It will solidify, I swear, and eventually turn into that creamy slash crunchy butter that you see in the pictures.

There is a good chance that it will eventually solidify even more after sitting for a few days, depending on the temperature of your home and cupboards. Don’t worry though… it will not lose an iota of its deliciousness and, just like a good piece of chocolate, will melt so delightfully in your mouth that you might even prefer it in that stage…

Toasted Coconut Butter | www.thehealthyfoodie.com

I told you this was dangerous stuff!

If you ever wanted or needed to bring it back to its luscious creamy stage, all you’d need to do is pop it in the microwave for A FEW seconds.

Really.

A.FEW.SECONDS

Go like 3 or 4 at a time. If you overdo it, it will become liquid again.

Toasted Coconut Butter | www.thehealthyfoodie.com

And you’ll have to wait another bunch of hours for it to get to that creamy consistency.

And you’ll have to get that spoon out again, to check on progress… 

Whatever you do, don’t EVER sit your self down with a cute little jarfull like that.

It’ll be gone before you can say “coconut”…

Toasted Coconut Butter | www.thehealthyfoodie.com

Seriously guys, the only thing I could think of that would be better than this right about now, is, well, THIS, dipped in dark chocolate.

Uh oh… this gives me ideas!!!!

I think I better set that spoon down…

Toasted Coconut Butter | www.thehealthyfoodie.com

Gotta focus on something else, now.

Free my mind of those visions of toasted coconut and chocolate!

Now if you’ll excuse me, I think I’m hearing my name being called from within that cupboard…

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Comments

      • Vaughan says

        Do you have to add any liquid? I know there isn’t anything that mentions that, but looking at the pics, I’m trying to process how the liquid consistency comes about with no liquid….

      • says

        The liquid consistency comes strictly from the oil that gets released from the coconut as it, breaks down, heats up and turns into a “paste”. Trust me, you do not need to add any liquid to this!

    • Paleo Guy says

      Is it possible to toast coconut flakes/shredded coconut on my own so i can finally blend it like you did?

      Shredded coconut will probably not work when it is de-oiled, which is often the case?

      • says

        De-oiled coconut? I’ve never heard of such a thing… but you can most certainly make your own toasted coconut. Just spread your dried coconut on a baking sheet and toast it in the oven at 350F, moving it around from time to time, until it turns golden. Keep a close eye on it to make sure it doesn’t burn. You could also do this in a dry skillet set over medium heat. Make sure you let it cool until you can safely handle it with your bare hands before you add it to your food processor!

    • says

      I haven’t even had a chance to use it on or in anything as of yet, Lacey. Except for a spoon, that is!

      The next batch might get used in actual recipes. The first thing that comes to mind though is pancakes. OH MY! Melted, over warm pancakes. Has to be a dream!

      • Nikki says

        I was thinking of using it in place of peanut butter/almond butter in my breakfast shakes…no?

  1. says

    Sonia, now you’re busted, talking about low cal :-) But it looks so good I bet it’s worth every calorie.
    By the way, I bought a 9 cup Kitchen aid food processor. I hope it will work for this butter. I did not have a chance to test it much yet. Thanks for the recommendation and for the recipe!
    p.s. love the pancake idea

    • says

      It is worth every single calorie indeed, especially since they’re GOOD calories! The trick is to not overdo it (which is sometimes hard to do).

      Good on you for getting the KitchenAid food processor, I’m sure you’ll appreciate it very much. It sure will work for this butter, especially if you stick with the toasted coconut. Any toasted nut butter always happens a lot faster than the raw varieties because of the higher fat to moisture ratio. Toasted coconut butter happens so quickly, you might even find it to be a frustrating first use of your food processor… as far as the power thing goes, NOT finished product! ;)

      Let me know how you like your new toy once you’ve gotten to play with it a little! :)

  2. Linda from NJ says

    Can’t wait to get to the store for coconut to try this. It looks great!!! Thanks for sharing …

  3. Carley says

    I can’t find toasted coconut anywhere hmmm. Do you have any directions for DIY toasted coconut flakes? How long in the oven at what temp do you think?

    • says

      Oof, I don’t really know, Carley, for I have never made any. I wouldn’t go higher than 325F and I would keep a very close eye on it. I get the feeling that coconut would take a while to get started but that it will happen really fast once it starts browning…

      • Lauren Bronson says

        I got organic unsweetened coconut flakes and toasted them myself. WORKED GREAT!! This is just the yummiest. I used to eat apple slices with almond butter (fresh ground) and was missing my favorite snack. This works really well with my apple slices. You should probably make twice as much of it at a time because it disappears really really fast!!!

  4. Rej says

    I am soooo excited to try this…but one word of caution…do NOT use a microwave to ‘heat’ this up…or even anything for that matter. You’ll lose all of the nutrition in your coconut butter (or whatever you put in the microwave) and change components to harmful substances. Aside from that, this sounds amazing! Great recipe :)

  5. Lavenia says

    Looks Devine!!! Does it sit in the cupboard or in the fridge for 24 hours? And does this need to be refrigerated??

    • says

      You definitely do not need, or wish to refrigerate this, Lavenia. It will keep in the cupboard for quite a long time. Much longer than you can keep it for, I’m sure (this stuff IS highly addictive, be warned!)

  6. Annie says

    Does anyone know where to buy toasted coconut? I did a google search and haven’t found anything! I’m in the US but just trying to find online. I desperately want to make this!

  7. Sam says

    Do you have a link for the organic toasted coconut shavings? I can’t find it anywhere. Only non-toasted or non-organic. Thanks!

  8. JerryF says

    This is not easy for me but, Organic coconut? You have to be spoofing me surely. Ever been were coconut is grown. Little unpopulated islands, jungle, mountains, and I could keep on going.
    Hey it’s not like these poor people who grow and harvest have the money to buy fertilizer, much less hire an airplane to spread it over these different terrains. So by fact, coconuts grow organically.
    To those looking for toasted coconut meat (yup, Meat) just put some shredded coconut in a shallow pan, toast for a long time @175F or a short time @350F, but this is going to go fast and if you are not careful, you will have burned coconut. I personally put it in the oven @175, go to bed and take it out the next AM.
    You know I used to live in Hong Kong and watched the farmers grow veggies organically. They carry this little bucket and they have this little dipper, and they fertilize each plant individually. Totally organic, buffalo, cart, trip into town every night, collect the fertilizer, blend it up into a smooth liquid, and place on each plant with care. Great veggies, looks great, tastes great too.
    But not the coconuts luv.
    I’m all for organic foods, but you should really what organic consist of.
    Search google for organic fertilizer.
    http://en.wikipedia.org/wiki/Organic_fertilizer
    Not sure where vegans get their animal free veggies, as organic fertilizers may (most do) blood meal, bone meal, fish meal, manure and if you read closely, only the U S prohibits, sludge from the sewerage treatment plants. Where does your organic food come from?

  9. Melody says

    Question…could you make this in a blender?? I do not currently own a food processor. This looks soooo delish!!

    • says

      It always retains a bit of a “grainy” texture, Bonne. I guess if someone wanted it to be really, really smooth and creamy, they could always force it through a fine meshed sieve, but I personally never felt the need for that…

  10. Stephanie says

    This looks awesome! Quick question…does it need to be refrigerated or just in a jar in my pantry?

      • Lisa says

        Do NOT NOT NOT refrigerate! What a disaster. Can you say cement? hahaha. One minute in the microwave didn’t do it. Hoping room temperature will soften it up. Sad. one sliced Granny Smith apple just sitting there waiting for something fun to get spread on it!

      • says

        One full minute in the microwave and it did not melt? For realz? I am surprised. What I usually do in the summertime when it’s so warm out that this stuff turns to complete liquid if I leave it in the cupboards is I will keep it in the fridge and give it a few seconds in the microwave to sort of half melt it and then mix it with a hand mixer or very energetically with a fork. Works wonders!

        And poor Granny Smith. Hope you found something to keep it company! ;)

  11. Alyssa says

    So I just made this. Have you ever tasted coconut flour? How when you put it in your mouth it feels like it sucks all the moisture out? That’s how this butter turned out for me. I actually added a little maple syrup and a dash of salt at the very end, and the consistency is right, but the mouth feel is cotton bally. Is that how yours turns out? Is that just a give-in with working with coconut?

    • says

      Really??? That is so strange, Alyssa. I think that I would LOVE for mine to do that, because I love that feeling that you get from eating little bits of coconut flour, like it’s trying to absorb the entire interior of your entire mouth or something, but no… I must say that sadly, my toasted coconut butter does not do that. I wish I knew how you got yours to do it. ;)

      And OMG, maple syrup and salt must taste amazing in this! I’ll have to try it! :)

      • Alyssa says

        I wonder if it’s because I not only toasted my own coconut on my cast iron pan over low, but I also didn’t have the shaved coconut, but pretty fine shredded coconut. Still unsweetened and unsulfered, but pretty fine. It’s the only kind I can get in bulk near me. Maybe next time I’ll try it on a cookie sheet on low in the oven overnight like that guy said up there. Maybe I was rushing the toasting too much. I made it at the same time as some sunbutter and my kids preferred the sunbutter, but this was pretty good. It was was hilarious. They looked like a dog trying to eat a peanut butter sandwich…have you ever seen that? As they try to get the peanut butter off the roof of their mouths? It had such a dry feeling, they were making the same motions, haha.

      • says

        OMG that must’ve been so funny! Maybe you should try mixing the 2 butters together? Or adding coconut oil to your toasted coconut butter? That might help “moisturize” it some…

    • Jane says

      That happened to me, too! I think my organic coconut was desiccated. I added virgin coconut oil and remixed. That fixed it! No more “suck the moisture out of your mouth”! Try that, I bet it will work.

  12. says

    Ha! Your comments about not being able to stay away, crack me up. I can so relate to that feeling. That said, this is an amazing thing, I can’t wait to give it a try sometime. And, um, dark chocolate dipped in it? Yes please! : )

    • says

      Awww, thank you so much Pam, that is so incredibly nice of you to say! To be honest, I just let my passion guide me, that’s it. I don’t have a background in photography, nor do I use fancy equipment. I just LOVE my subject and try and honor it as best as I possibly can!

  13. Becky says

    WOW!!! Heaven on a Spoon!! That’s what you should have called this! Even though I eat a Primal/Paleo diet, it’s really hard for me to stay away from Peanut Butter. I think this might finally be the thing to defeat that craving! I’m soooo happy that you posted this :-) And your step by step pictures helped me believe that it would really work. I just made it and it worked just like you said. I used 14 oz of toasted coconut and got 20 Tbsp (in case anyone’s interested). That’s so much!!

    • says

      Thank you, Becky! Real glad you liked! Funny you should say this about peanut butter, just yesterday I was having a spoonful of this, right out of the jar, you know, and I started thinking about how it kinda reminded me of peanut butter.. in a strange way, it has a somewhat similar taste! The texture really isn’t working, though. For peanut butter replacement, that is. I think I need to work on that! ;)

  14. Suzanne says

    Yum! I made this yesterday and am loving it (maybe too much)! It definitely fills that vacant hole of nut butter, which I’m allergic to. I couldn’t find the flakes, so I toasted organic shredded coconut slowly around 250-300 degrees in a pan. I have a jar of store bought coconut butter, but I like the toasted flavor of this one better, and the color, too. So hard not to over-indulge! I’m loving it on apple slices and banana.

    • says

      Hard not to overindulge is right, Suzanne. It would be so easy to sit down with a jar of this, especially if slightly softened, and go through the entire thing. I like to have a spoonful or two when I crave something sweet after a meal. It never fails to hit the spot! Never tried it with fruit actually. Maybe I shouldn’t… it sounds dangerous! ;)

      • Suzanne says

        Have to share. I whipped up a new batch of toasted coconut butter earlier today. (I’ve been playing around with store-bought toasted flakes vs. toasting flakes myself. For some reason I think it has a richer flavor when I toast it). My new batch had just gotten to that perfect creamy, spreadable consistency, and I was looking for something to try it on. I found some dried dates in the cupboard, which I pitted and “stuffed” with the coconut butter. Yum! I’d added just a wee bit of Celtic sea salt to this batch. The slight saltiness with the sweetness of the date was surprisingly good (and addictive!)

      • says

        Oh my word, Suzanne, why oh why did you have to go share this with me? Now you KNOW what’s gonna happen, right? I’m gonna HAVE to try it, and I’m gonna die, I’m sure… then I’ll be addicted for life… after I recover from my initial state of sudden death by intense deliciousness. Lucky for me, I don’t have any of that toasted coconut butter left in the pantry, so this will have to wait until I make a new batch. Good! I get to live for a wee while longer! :D

  15. Stella says

    What type of food processor do you have? I need a new one. Literally have worn my old one out and It won’t make butters, I tried!!

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