coconut butter

Hey there :)

Want some smear that tastes like Raffaelo? Sorry, this is not it. I was kinda hoping it would taste a bit like it, but I guess you need something like cream and white chocolate to get there. Well, doesn’t matter. This spread works as well for me. It has an intense coconut flavor and a tangy note thanks to the lime. I can’t eat all by itself to be honest, but it pairs well on a slice of rye bread with some berries, cherries or jam. It makes a nice change to your regular nut butters.


But here is the thing: Don’t put into the fridge. Unless you want to smear some stonehard mass on your bread. I put in the fridge overnight and when I wanted to use it for breakfast. The next day I realized that I indeed was working with coconut oil. Dumbass me. Of course I was, I was using a frigging coconut. The thing with coconut oil is, it becomes solid when cold. Yup. I know that. But I sort of forgot. Meh. Anyway, you can microwave it and it becomes liquid again. Just stir it around a bit again before using it :)


If you don’t want to spread it on a bread, you can also bake with it. That works perfectly well. I have used in some recipes. So there will be a follow-up recipe for an idea what to do with it ;)


prep time: about 20-30 minutes +++ yields: about 2 Cups


  • 5 Cups / 400g shredded coconut
  • 3-4 Tbsp. coconut sugar
  • ½ lime, zest



In a high speed blender place the shredded coconut. If you can’t fit them in all at once, start with one half. On low speed, blend the shredded coconut until the blades can’t grip it anymore. Press the coconut down and blend again. Repeat this several times. When the mass gets more compact you can add the rest of the shredded coconut. Then blend again. Etc.pp.

You will have to continue with the blending and stopping and then blending again quite a while. Just bear with it. After maybe 10-15 minutes you will start seeing some results and the oil will be released. This is what you are aiming for.

Once the oil of the coconut starts to be released, add the coconut sugar.

Then blend again, always on low speed. Whenever the blade loses grip, press the coconut mass down again. Be careful not to get the engine too hot. If the engine gets too hot, take a 5 minute break and then keep going again.

After about 20-30 minutes the whole thing should start looking a lot like white nut butter. This is where we want to go. Blend until you have your desired creaminess. If you like it a bit rough, don’t go too long, if you like it super smooth, blend until you get there. Easy Peasy.

When you have your coconut butter where you want it, scoop it into a big bowl. Stir in the zest of half a lime. If you are into citrus-flavor, do a whole one.

Fill in airtight jars and keep in dark place. Will last for at least a month.

And one more picture on a spoon, allthough my beloved boyfriend say it looks like I vomitted on it (I certainly do not agree):


One thought on “coconut butter

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