I’m a DIY kind of gal. I like to know what’s in my food, and I like to save money. That’s why, when I can, I make my own “pre-packaged” food items at home. Whether it’s almond butter, cashew butter, or coconut butter, I make my Vitamix earn it’s keep by saving me big bucks on these specialty items that cost an arm and a leg at the store.
Click PLAY Above to Watch How to Make Coconut Butter
Q: Exactly how much money can I save by making coconut butter at home?
A: At least 50% off of retail. Here’s the breakdown:
3 cups unsweetened shredded coconut + 1 Tbs. coconut oil= 1 cup (8 oz) coconut butter
I buy my unsweetened shredded coconut in 5 lb (80 ounces-if I’m doing my math right) bulk bags from an online co-op called Azure Standard for just under $15. Amazon has organic unsweetened shredded coconut for $25 for 96 ounces here.
Obviously you have to buy a jar of coconut oil to get a tablespoon out of it, however if you’re like me, and already have it around, the price is negligible. That being said, if you don’t have coconut oil around, and just need it for this recipe, then just buy the pre-made coconut butter as you’ll be spending the same amount on a jar of coconut oil.
The other caveat here is that you have to have a Vitamix, Nutri-Bullet (I’m not promising that this won’t blow out the motor after a few batches of coconut butter), Food Processor or some other kind of high powered blender to be able to process the stuff. I’ve found that my Vitamix pays for itself by saving me at least 50% on foods such as almond and coconut butter that I make myself.
Q: When I made my coconut butter it was soft and creamy, but once I left it overnight in the pantry it hardened up. I want it creamy, what do I do?
A: Coconut butter does harden up in the pantry at my house. If you live in a warmer climate it will likely stay a creamy consistency. That being said, to turn it back into a spreadable consistency simply put a few inches of water in a pan, place the container (hopefully glass) of coconut butter in the pan, and heat on low until the coconut butter softens up. If you’re a microwave user, you can also heat for a few seconds at a time, stirring in between zappings for as long as it takes to soften.
Q: How long will coconut butter last once it’s made?
A: I’ve kept mine in the pantry for 6 months, and it was still perfect. Coconut is a very stable product.
Q: Should I store my coconut butter in the fridge or pantry?
A: I store mine in the pantry, however I live in the Pacific Northwest where it’s cool. As stated above, coconut is a very heat stable product, but I’m never a fan of surprise mold attacks when I open a jar, so if I lived in a warmer climate, I’d likely refrigerate it.
Q: Can I use coconut butter as a moisturizer or in my hair?
A: Generally coconut oil is used for these applications, as it has all of the fiber removed. I think if you used it in your hair, you’d end up with a lot of little bits and pieces, and it might be hard to get it all out. If you wanted to use it as a kind of facial scrub, that might work, but I’m on septic, so I’m pretty particular about what I put down the drain. I’d recommend sticking with coconut oil.
I love to eat coconut butter right off of the spoon, however it is just as diverse as peanut butter. Here are some of my favorite applications:
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