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DIY coconut butter is a healthy, easy-to-make, and frugal alternative to nut and seed butter! It is naturally vegan, keto, paleo and sugar-free.

Overhead shot of a jar of homemade coconut butter
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If you like coconut, you need to make some coconut butter. The sooner, the better. Afterwards, spread it on to everything, fingers included.

What is Coconut Butter?

Coconut butter is a spread made from coconut meat, just like peanut butter (in its purest from) is made from peanuts. It has a luscious, velvety texture and subtle natural sweetness that can be further enhanced with a hint of added sweetener.

Because coconut butter is made with whole coconut meat, it is rich in coconut oil, so it boasts all of the benefits of coconut oil (namely, medium chain fatty acids–great for instant energy) with the added bonus of high fiber.

Make Your Own Coconut Butter to Save Money

You can purchase coconut butter in jars for a faint-inducing amounts. Don’t do it. Instead, make your own.

Homemade coconut butter is  frugal, more delicious (IMHO), and incredibly simple to make. All that you need is

  • unsweetened, dried flaked/shredded coconut,
  • a bit of coconut oil (or another neutral vegetable oil) to make it blend more easily
  • (optional) a pinch of salt
overhead shot of a pile of unsweetened coconut on a piece of slate

How to Make Your Own Coconut Butter

You will need either a high speed blender or food processor to make coconut butter.

Place the coconut (flakes or shreds) in the blender or food processor container and let loose (specifically, start to process or blend). If you are using a food processor, stop every so often to avoid having the food processor overheat.

Once the coconut is very fine and beginning to clump together, add the coconut oil and (optional) salt, then continue blending until smooth.

After about 10-12 minutes, you have coconut butter. Lucky you!

Go ahead and make a big batch while you are at it; it will be easier to blend than if you try to blend a small portion.

How Long Can I Store Coconut Butter?

Coconut butter can be stored in an airtight jar at room temperature for up to 6 months, but keep in mind that, due to its high oil content, the consistency of the butter will vary depending on the temperature. It will be

  • hard when it is very cold
  • soft when it is very warm

You can easily make it softer or harder by microwaving for 5 to 10 seconds for the former or refrigerating for 15 minutes or more for the latter.

a wooden spoon filled with coconut butter

How to Serve Coconut Butter

As a Spread

Coconut butter can be used in so many ways! For a start, think of it as an all around substitute for peanut butter or other nut or seed butters. Coconut butter and jelly sandwich, anyone? It is delectable!

As a Peanut Butter Substitute in Recipes

You can also use coconut butter in recipes calling for peanut butter or other nut butters, especially no-bake recipes. For example, energy balls, energy bars and sauces.

As a Topping or Bonus Ingredient

Coconut butter is also a nutrient-rich addition to smoothies, or topping for oatmeal. It is pretty great stuff!

Happy eats!

coconut butter in a glass jar

More Delicious DIY Vegan Spreads:

  1. 1-Ingredient Pepita Butter (keto)
  2. Oil-free Tapenade
  3. DIY Almond Butter
  4. 4-Ingredient Chickpea Flour Mayonnaise
  5. Easy Cashew Mayonnaise
  6. Vegan Cashew Boursin Cheese
  7. Creamy Broccoli Hummus
  8. Green Pea & Basil Spread
glass jar filled with coconut butter

DIY Coconut Butter {vegan, keto, paleo, 2 ingredients}

Yield: About 1 and 1/4 cups
Prep Time: 15 minutes
Total Time: 15 minutes

DIY coconut butter is a healthy, easy-to-make, and frugal alternative to nut and seed butter! It is naturally vegan, keto, paleo and sugarfree.


  • 2 cups (8 ounces) unsweetened shredded or flaked coconut
  • 2 tablespoons (30 mL) coconut oil
  • Optional: 1/8 teaspoon fine sea salt


  1. In a food processor or high speed blender, process coconut for 1 minute; scrape down sides of bowl. Continue to process in 30 second intervals until mixture begins to clump together. Add coconut oil and salt. Process in 30 second intervals for about 10 minutes until mixture is smooth.


Storage: Store in an airtight jar at room temperature for up to 6 months or refrigerate for up to 1 year.

Nutrition Information
Yield 20 Serving Size 1 tablespoon
Amount Per Serving Calories 87Total Fat 9gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 4mgCarbohydrates 3gFiber 2gSugar 1gProtein 1g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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    1. Hi Janet,

      Yes, definitely! You could add cocoa powder and maple syrup (or another liquid sweetener), all to taste. Just keep blending a blending until creamy. You could add a bit of vanilla extract, too 🙂