Go Back

Toasted Coconut Butter

Coconut lovers will flip for this deeply flavored and rich butter made from unsweetened coconut flakes. Add a dollop to a smoothie, spread on toast, dip an apple slice into it or just savor a spoonful when your energy is low. The simplicity of this dreamy butter is too much.
Course Snack
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 cup
Author The Cowgirl Gourmet


  • 4 cups unsweetened coconut flakes


  1. Preheat oven to 325 degrees.
  2. On a baking sheet, spread the coconut flakes in a single layer and bake for 5-10 minutes, or until golden. Stay close to the oven during this process as you do not want to burn the coconut.
  3. When it is toasted, remove the baking sheet from the oven and let cool for a few minutes.
  4. Once the coconut has cooled, place in the food processor or high-speed blender and let it begin to work. Over the span of 3-5 minutes, the texture will go from coconut crumbs to a thick paste and then move into a creamy texture like almond butter.
  5. Occasionally, you will want to stop the machine and scrape down the sides.
  6. Continue running the machine until the butter has a smooth consistency.
  7. Keep in mind that the texture will reflect the ambient temperature in your house. For example, in the summer, the coconut butter will be runny and in the winter, it will seize and be somewhat thicker.
  8. Once the butter is creamy and smooth, place in a glass jar and store in the pantry.