Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsem*nt, recommendation, testimonial, and/or link to any products or services from this website.
Jump to Recipe
Healthy and tasty, this Toasted Coconut Butter Recipe couldn’t be easier. All you need is one ingredient and a food processor to make it! Vegan, Gluten-Free, Paleo, and Keto.
The post was updated 03/2020.
I’ll let you in on a secret — if you’ve never tried coconut butter before, it’s basically like liquid crack. But Toasted Coconut Butter?! I don’t even think there’s a word in the dictionary that can accurately describe this bliss. It’s creamy, drizzly, slightly nutty, and so. dang. delicious.
Coconut butter (and toasted coconutbutter especially) can be (1) hard to find in stores, and (2) pretty darn expensive. The good news is that it is SO EASY to make at home. All you need is some coconut shreds, a nonstick pan, and afood processor. And it’s ready in less than 15 minutes! Here’s how to make it:
1. TOAST THE COCONUT ON THE STOVETOP
Pour 3 cups of unsweetened coconut shreds into a nonstick pan over medium heat. Make sure to use unsweetened coconut shreds here! Coconut “chips” (aka the larger pieces) won’t work well here either, as they tend to toast unevenly. Also, note that the larger the pan, the shorter the toasting time!
Toast for 3-5 minutes, stirring constantly with a spatula to ensure even toasting. The shreds will become fragrant and a gorgeous tan/brown.As soon as your are done toasting, turn the heat off and remove the coconut shreds from the pan. The pan is still warm, and if you let them sit they may burn!
2. TRANSFER TO A FOOD PROCESSOR AND BLEND
Next, carefully place the Toasted Coconut into a Food Processor. Process for 3 to 5 minutes, scraping the sides down every minute or so to ensure all those yummy lil’ shreds are being blended.
3. DON’T STOP!
As you process your Coconut Butter, the oils will begin to separate and the spread will start to “glisten.” The trick here is tokeep going! Once it looks something like the image below, begin to blend in two-minute intervals, until your desired smoothness is reached.
If you look at the above photo, you can see that the Toasted Coconut Butter ispretty smooth, but there are still some smaller pieces in it. It just needs a few more minutes at this point!
After around 10 minutes, we’ll reach that silky-smooth perfection we are looking for.
And that’s it, folks! Pretty dang simple, if I do say so myself. You can then pour your Coconut Butter into a glass jar, and keep it at room temp for up to 7 days, or in the fridge for up to one month. It’ll harden some as it cools, but if you want it to get melty again, either heat it up for 10 seconds in the microwave or let the jar sit in hot water for a few minutes before (carefully) using.
WAYS TO USE TOASTED COCONUT BUTTER
You can use this Toasted Coconut Butter anywhere you’d normally use nut butter. I like it spread on toast, drizzled on smoothie bowls, or stirred into my oatmeal. If you’re looking for more ways to use this coconut butter, you’ll love it in these Toasted Coconut Donuts, this No Bake Toasted Coconut Cheesecake,or as a fun twist in theseHomemade Almond Joy Bars!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
Toasted Coconut Butter
Healthy and tasty, this Toasted Coconut Butter Recipe couldn’t be easier. All you need is one ingredient and a food processor to make it! Vegan, Gluten-Free, Paleo, and Keto.
- Author: Caitlin Shoemaker
- Prep Time: 10 Minutes
- Cook Time: 4 Minutes
- Total Time: 14 minutes
- Yield: about 3/4 cup 1x
- Category: Side
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 3 cups (260 g) unsweetenedShredded Coconut (not flakes or chips)
Instructions
- First, pour 3 cups of coconut into a nonstick pan over medium heat. Toast for 3-4 minutes, stirring constantly with a spatula to ensure even toasting. The shreds will become fragrant and a gorgeous tan/brown. Immediately turn off the heat and remove the coconut from the pan once toasted, to prevent burning.
- Next, carefully place the coconut into afood processor. Process for 3 to 5 minutes, scraping the sides down every minute to ensure everything is being blended.
- As you process your coconut butter, the oils will begin to separate and the spread will start to “glisten.” The trick here is to keep going! Once this happens, begin to blend the coconut butter in two-minute intervals, until your desired smoothness is reached.
- After around10 minutes, the toasted coconut butter should be smooth and silky. Pour it into a glass jar, and keep at room temp for up to 7 days, or in the fridge for up to one month. (Note:The coconut butter willharden as it cools, but if you want it to get melty again, either heat it up for 10 seconds in the microwave or let the jar sit in hot water for a few minutes before using)
Notes
- If you’d like to makemorecoconut butter, you can increase the amount of coconut as you see fit; 3 cups is just the minimum amount of coconut that your food processor will need to process the butter. (Note: if you add more coconut, it will take a few minutes longer to toast)
- I would recommend making this coconut butter in a food processor, not a blender. This is the one I use and I love it!
- Not into toasted? You can still follow this recipe for regular coconut butter as well — just skip the first step.
Keywords: coconut butter, homemade coconut butter, toasted coconut butter, how to toast coconut, toasted coconut butter recipe
