1-ingredient creamy coconut butter

The story of the desicated coconut.

My love for desicated coconut comes and goes. Last summer I was in this experimentational cooking mood and the love for desicated coconut was very real.

The thing is, I often go shopping in this Moroccan store. They sell a lot of special spices, intersting nuts and seeds, ripe(!) fruit, … and desicated coconut. In bags of 700 grams.

700 grams of desicated coconut. Now I don’t know about you, but I don’t use d.c. in those kinds of amounts. Needless to say, the bag lasted a while. It went to live with me in Italy for half a year, where I used it especially around Christmas time for the snow-y effect, and it came back to Belgium with me, where I put it in my own little part of the cupboard. That’s right, since I’m back I claimed a part of our cupboard for myself. Because I need my space now after having had my own kitchen.

But now it’s summer again, which means the 700 gram bag of desicated coconut has been with me for almost a year now (we’ve shared a lot of moments) and so I figured it was time to finish the bag and make something with it.

As a nut butter fan, I was intrigued by the idea of coconut butter. I’ve seen it a lot on the Gram but never irl. The coconut butter turned into a late night kitchen experiment on a hot summer night, which is kind of unfortunate bc it took a long time to turn into actual butter but oh well.

Here ya go, darlings. The recipe. Easy as A B Coconut butter (bad pun).

1-ingredient creamy coconut butter

  • Servings: 200 grams
  • Difficulty: simple
  • Print


Just one: 200 grams desicated coconut


  1. Put the desicated coconut in a food processor.
  2. Turn the food processor to a low speed and see how the coconut *very* slowly turns into coconut butter. Mine took up to almost 2 hours before becoming butter, so patience is key!
  3. If necessary, scrape the coconut down the sides once in a while. Make sure to not put the speed on too high, because that’ll make the coconut crawl up the sides of the food processor.
  4. When the coconut butter has your desired consitency, pour it into a jar.
  5. Eat!

As said, patience is key. The process is very much like making peanut butter, but you will need *a lot* more patience.


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