I was provided with a Blendtec blender to review and use to create this post. All opinions and text are 100% mine.
I’m starting to learn my way around healthy foods. Sometimes I try and avoid learning about what’s actually put in the processed foods we find at the store simply because ignorance is bliss, right?! Okay, maybe not, but I’m taking baby steps to adding more healthy, nutritional, and natural foods into my diet.
So, let’s get to today’s recipe. I wanted to make a different recipe that used coconut butter in it (that recipe is coming tomorrow), and when I found coconut butter at the health store, it was $13 for a jar that had maybe 1 cup of coconut butter in it.
As much as I want to be all organic and healthy, sometimes my budget doesn’t agree with it, so when I found out I could make my own, at A FRACTION OF THE COST, (can you say, just over $3 for 2 cups of coconut butter) I was all on board!
Thanks to my Blendtec and Twister Jar, this unsweetened shredded coconut LIQUIFIED in a matter of 45 seconds! Absolutely so smooth and no lumps!
I’ve got some closer shots below for you to see the texture difference. I found the Unsweetened Shredded Coconut used to make this butter in the bulk section at Winco Foods for just over $3/lb (like $3.07 or something.) It’s VERY DIFFERENT from the sweetened coconut flakes you bake with. The texture is much lighter and finer and it’s not sweet, but definitely tastes like coconut. I can’t vouch that what I bought at Winco is organic, but it’s what I needed at a fraction of the cost.
You can also find Unsweetened Shredded Coconut on Amazon for much less than $13, but not quite as cheap as the $3 at Winco. One bag seems to be just over 4 cups, and this recipe uses 5 cups, so it’s up to you if you want to just get one bag to try it out, OR if you know you like it already, you may want to stock up.
What is Coconut Butter? It’s basically coconut flesh that has been pureed up into a liquified state. Like nut butters, it releases the oils from the nut and becomes a spreadable texture. Coconut butter can be used in a lot of the same ways as nut butters: on bread, in baking, for snacking, etc. It gets solid at room temperature though, so you want to store it in something that you can heat long enough to spoon it up or spread it.
I’m really so NEW to this whole coconut butter thing, and I’m certainly not an expert. You MUST read the in-depth information and recipes offered from Paleo Living Magazine. They also break down alternative methods to making this homemade coconut butter if you don’t own a Blendtec, because not all blenders and food processors can liquify a solid in a matter of seconds like the Blendtec can. (Want to win a Blendtec blender and Twister Jar of your own? Enter my GIVEAWAY going on now!)
I know I’m excited to find more uses for this coconut butter! Have you had it? What have you made? I’d love to hear your experiences in the comments!
Homemade Coconut Butter
- 5 cups (approximately 1lb) unsweetened shredded coconut
- Using a Blendtec and Twister Jar, blend half of the shredded coconut at a time, twisting the Twister Lid counter-clockwise as needed, until liquified. I used the ice cream button (medium-high speed for 45 seconds.)
- Pour coconut butter into a microwaveable container with a lid for storage. The coconut butter will solidify as it sits at room temperature. Store in a cool place, but it does not have to be refrigerated.
- TO USE: Heat for 30 seconds at a time in the microwave (no metal lids!) until it gets to a soft, spreadable texture/paste. It may take a few minutes depending on how cold it is where you store it.
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