Roasted Coconut Butter

Making your own coconut butter is a lot cheaper than buying it from the store.  And although it takes some time and preparation, it really isn’t too time consuming.


My favorite store bought coconut butter is the Eating Evolved Unsweetened Roasted Coconut Butter but when I don’t have that on hand I like making my own.  This recipe is just one version of the many ways in which you can make your own at home.  I added roasted shredded coconut, macadamia nuts, Brazil nuts and salt to make a delicious, silky coconut butter.  Nut add-ins are optional of course 😉



Roasted Coconut Butter


  • 3 Cups shredded coconut
  • 1/4 Cup Macadamia Nuts (I used dry roasted, unsalted)
  • 1/4 Cup Brazil Nuts (raw)
  • 1/4 tsp Himalayan Pink Salt (optional)


  1. Preheat oven to 250 degrees F.
  2. Spread coconut on a large baking pan.
  3. Place coconut in the oven for 7-9 minutes.  It should be a light golden brown when done.
  4. Combine all ingredients in food processor and blend until smooth, stopping to scrape the sides every so often.
  5. Remove from food processor and store in glass jar.

Freshly roasted coconut:


All ingredients in food processor:


Blended until mixture is a smooth liquid:


One of the best things about this recipe is that you can throw everything in your food processor and let it do all of the work.  The ingredients don’t even need to be measured precisely.


I like using coconut butter as a smoothie topping, on ice cream (it becomes a hard shell), drizzled on muffins or simply eaten straight from the jar.  I think coconut butter tastes sweet, yet there isn’t any added sugar!  (Always a plus in my book)


Have you tried making your own coconut butter?  Do you have a favorite brand?


2 Comments on “Roasted Coconut Butter

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