How To Make Homemade Coconut Butter

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How To Make Homemade Coconut ButterPhoto –

Now this recipe has to be a serious contender for “easiest recipe in the universe”. It is made from just one ingredient (can you guess what it is?) and is super healthy.

Coconut is great stuff. But it has not always been thought to be so good for you. For example, it’s interesting the turnaround that has happened in the last few years over coconut oil. Coconut oil does not contain trans fats. Some people still think that coconut oil is dangerous to health due to its saturated fat content, however it is important to understand things a little more deeply here.

Close to two-thirds of the saturated fat of coconut oil is in the form of medium-chain fatty acids, which are now considered to be very beneficial to health – they are easily digestible, provide rapid energy, are antimicrobial and thought beneficial to the immune system.

The bad press that coconut oil achieved “back in the day” stems from the heavy promotion by industry of margarine and other edible oils – and some studies which used hydrogenated coconut oil (not good!) instead of pure natural, leading to false results.

Advertising in those days promoted polyunsaturated fats as being super healthy – however, these have now been reported to go rancid when exposed to oxygen in the air – and to produce harmful free radicals in our bodies.

A significant body of work now points to the fact that coconut oil is extremely healthful – not only in the diet but for the skin. One more tip – seek out organic, extra virgin, non-hydrogenated (of course), cold pressed, raw coconut oil to make your coconut butter!

Ok, that’s enough tips and info from me, now here is the link to the original coconut butter tutorial:

All this is putting me in the mood for some toast with coconut butter. Do you have any nice tips and uses for coconut butter? Let us know! 🙂

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Related:  When Your Banana Turns Brown

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  • By ana, July 19, 2013 @ 5:52 am

    Great article! Thanks for info,I planned for a log time to do it at home. Nice day!

  • By Debby, August 28, 2013 @ 10:59 pm

    ok Girls I tried something different when i made the coconut butter i put in a pack of pistachio pudding.. WOW does it taste i know the kids will eat it like crazy !!! they like they coconut milk…but they don’t like the little pieces of coconut that float in it even though i strain and strain it but will drink it…to get them to eat it…I’m trying this so that they get the full amount more of the coconut …it tastes great i guess i will experiment with other things to more… like with chocolate cocoa powder…any one have any more ideas??? Let me know please !! Thanks and God bless !! 🙂 🙂

  • By Debby, August 28, 2013 @ 11:01 pm

    oh and i also added some of the coconut milk i made fresh, just to let you all know !! 🙂

  • By Diane, October 6, 2013 @ 1:21 pm

    What food processor do you use that can run for 10 minutes?

  • By Tan Seok Wah, October 7, 2013 @ 12:59 am


  • By Shelley, October 7, 2013 @ 11:24 pm

    We use coconut butter with our bbq’s…take a banana, keep the skin on and wrap in foil and cook until soft. Once soft, unwrap the foil, use a sharp knife and make a slit in the banana skin and add a spoonful of coconut butter into the slit (now the banana skin will be black, don’t let that worry you), wrap the foil back up to allow the butter to melt, then serve…don’t eat the skin, but the banana and coconut together is absolutely delicious. It’s not the most beautiful looking dessert in the world by any means, but people come back repeatedly once they try it!

  • By jem, November 14, 2013 @ 4:55 am

    i mix raw organic coconut oil with ground cashews and make a spread for sandwhiches or toast – it’s insanely good

  • By Jennifer, December 9, 2013 @ 7:54 pm

    We use coconut oil in lieu of butter and/or oil/shortening in just about everything. Some coconut oil I have found to be VERY strong coconut flavor, where others are just buttery/nutty; so I had to do trial and error for a while *_*

  • By Isabella, January 21, 2014 @ 4:59 am

    WOW I am so happy I found this recipe. I just saw another recipe that had coconut butter as an ingredient. Now I don’t have to buy it, I can make it myself. YAY! 🙂

  • By SAMI, July 12, 2014 @ 3:40 pm

    This is made in every Jamaican home every Sunday afternoon as it is used in making rice with red beans, eaten on a Sunday. I’m really sugprised that North America is making such a big deal of such a simple and tasty product eaten dish for hundreds of years! Its been used on my skin and hair since I was born. A pat added to your meal just before serving preserves the flavour, is delicious and nostalgic to my taste buds. If you don’t have a food processor, then use a large, old fashioned hand grater which in my opinion gives the finest shreds! The mass commercialization of coconut oil, after it’s been over-processed bothers me. People who have never tasted coconut oil or coconut water are getting a bad idea of such a wonderful product. I’m happy that a simple method is revealed to the masses.

  • By Sharon, November 21, 2014 @ 9:04 pm

    Coconut oil is awesome for your skin. I cover myself in a light coat of it after a shower and it absorbs into my skin, leaving it feeling like silk. I love it. On my face and body.

  • By Maja, July 5, 2017 @ 1:08 pm

    We use coconut oil in lieu of butter and/or oil/shortening in just about everything. Some coconut oil I have found to be VERY strong coconut flavor, where others are just buttery/nutty; so I had to do trial and error for a while *_*

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