Make Your Own Coconut Butter With Just 2 Ingredients

by | Updated: November 13th, 2018 | Read time: 1 minute

If you’ve ever tried making your own nut butter, you know it’s a breeze: simply toss almonds or cashews (or any nuts you like!) into a food processor and blend (it really is that easy!). Coconut butter is no different. Why spend a pretty penny on jar of the premade kind? With just three ingredients, you’ll have a smooth, spreadable coconut butter to use in baking recipes, add to smoothies or spread on your morning toast.

How to Make Coconut Butter Illustrated by Coconut Shreds in Jar and Coconut Butter Dripping From Spoon into White Bowl |

Makes: 1-1/2 cups


2 cups of unsweetened shredded coconut
2 Tbsp. raw coconut nectar*
Optional: pinch of vanilla bean powder or extract


  1. In food processor, combine all ingredients and process up to 10 minutes until mixture is smooth and creamy.
  2. Transfer coconut butter into a glass jar and use within a month. Store at room temperature.

*Coconut nectar is a natural sweetener alternative that also helps the mixture blend easier. If you do not want to use coconut nectar, use another shelf-stable, liquid sweetener instead of one that needs refrigeration.  refrigerated, or use coconut oil if you prefer to use oil. Coconut butter should be kept at room temperature since it will turn solid in the fridge.

Heather McClees

Heather McClees is a nutritionist and a health, food and lifestyle writer from South Carolina. She has a B.S. degree in Nutrition Science and Dietetics with a minor in Journalism and Fine Arts and has a background in the areas of philanthropy, public speaking, nutritional counseling and health- and business-related journalism. Heather has been writing professionally for over 10 years and is passionate about reading, writing, staying active, eating well and spreading the message of health and wellness with others.