Coconut Butter

If you use our recipes then you know we love coconut flour and coconut oil which has just the right sweetness and is loaded with healthy benefits.  Well we discovered coconut butter about a month ago and love it.

Wondering what the difference is between coconut oil and coconut butter? Coconut oil is the oil extracted from the coconut where coconut butter is made from raw dried shredded coconut. When you puree the shredded coconut the coconut oil and coconut meat mix together and turn into a butter spread.

To make your own use unsweetened, dried coconut, either shredded or flakes, which turn into a somewhat smooth butter. Do not use desiccated, sweetened, reduced fat or fresh coconut. This does require a powerful food processor or blender to make.

So what can you do with coconut butter? Spoon coconut butter straight from the jar and mix in the meal time kibble, add it to baked treats, melt and pour over sweet potatoes or baked carrots, freeze for pupsicles, the list is endless. Coconut butter isn't just for dogs either!  Humans can use it as a coffee creamer, a spread for toast, in curry dishes, and smoothies to name a few.

 Coconut Butter

Coconut Butter

Easy to make

Yields: 1 cup
Prep Time: 20 minutes
Cook Time: None

Nutrition facts:
35 Calories per Tbsp., 30 Calories from fat
Total fat: 3.3g or 5% (3.0g saturated fat, 0.0g trans fat)


  • 2 cups unsweetened coconut, shredded or flakes
  • Directions

    1. Place the coconut in your food processor or blender and mix on high speed scraping down the sides often for about 15 to 20 minutes or until a thick paste is formed. The coconut will go through three stages - first the texture will be finely shredded, then thin out into a grainy liquid, then finally turn into a somewhat smooth, thick mixture. The finished butter will seem runny but when you taste it the texture will be like a thick, slightly grainy peanut butter.
    2. Pour the butter into a small glass jar with a lid and enjoy..

    Try making different flavored coconut butters: mix 1 tablespoon carob powder with 1/4 cup coconut butter, 1 tablespoon peppermint oil with 1/4 cup coconut butter, or 1 tablespoon cinnamon with 1/4 cup coconut butter.

    *If it refuses to turn to butter add just the tiniest bit of coconut oil to the blender.

    *The consistency depends on room temperature. In warm climates it is a thick liquid. In cold climates it solidifies in to a hard, wax-like substance. To bring it back to a butter consistency zap it for about 10 seconds in the microwave.

    Store in a glass jar in the pantry for up to at least two months.  Don’t keep it in the refrigerator because the cold hardens it.