March 19, 2011 by

Creamy COCONUT BUTTER recipe — from dry flakes!

how to make coconut butter at home with thermomix recipeFirst, let’s be clear. Coconut butter that is made from dried flaked coconut flesh (desiccated coconut) is super easy to make at home because of the natural oils contained in that “meat”. It differs from coconut oil because the oil product contains no coconut fibre, only oil. This coconut butter recipe results in a super versatile ingredient that can be used by vegans, vegetarians, and might even qualify as a raw food, depending on how the coconut is dried. It is not however, intended for use as a cooking oil. Coconut butter is just so darned easy to make, it might qualify as kitchen magic.

In less than four minutes Thermomix turns a single simple ingredient (dry/dessicated coconut) into a thick pasty yet smooth butter. (And then poof (!) a few minutes later, it settles into a highly usable blended solid state.) It’s both oily and dry at the same time and distinctive in texture, with slight coconut tones. Some people swoon as they eat it by the spoonful. (Not me!) I think coconut butter begs to be blended with whatever  you like best — sweets or savouries. Since starting to make coconut butter with Thermomix I’ve found many ways to use it: as an emulsifier in raw sweet treats, and as a substitute for dairy in some recipes.

Creative Thermomix cooks will quickly see the benefits of keeping coconut butter handy at all times. It’s best warmed first before using, so it becomes easier to blend. Consider sweetening your butter by blending it with maple syrup, agave, honey, or fruit. Think about melting a dollop on hot porridge, making raw chocolate treats,  icing for baked goods, adding it to curries, stews, soups, and desserts. Thermomix cooks can go crazy thinking of ways to use this healthy ingredient while saving money. That’s right — check the price of coconut butter at your local health food store and I predict you’ll save the equivalent of at least four dollars in the three to four minutes it takes to literally “whip this up”! (At a dollar per minute, coconut butter is a great way for Thermomix to pay for itself…)

Inspiration: Full credit for this Thermomix tip goes to someone who has probably never heard about the super kitchen machine. Her name is Katie, and she lives in USA (where Thermomix is not even sold!)  I learned about making Coconut Butter from Katie’s website and ran straight to the kitchen to try it before reading to the end of her article. (Thank you Katie!)

3.0 from 3 reviews

Coconut Butter

Cuisine: Thermomix
Recipe type: raw, vegetarian, vegan

Ingredients
  • 400 g dried/desiccated coconut, unsweetened (works best when using regular small-size dessicated, not fancy large flakes)

Instructions
  1. Put coconut into Thermomix and set to grind for 3 minutes/37°/speed 8. (That’s it, you don’t need to add anything but the coconut.)
  2. After about one minute, stop to remove lid and push food down from the lid and sides. Continue processing. You will notice the sound change a bit as the coconut starts to become moist and turn to butter. It’s completely possible to turn dried coconut into butter without using any heat, but I find the heat makes for a smoother consistency that is easier to process. Also, when warmed like this, it transfers more easily to jars and containers. You may want to peek again and clear the coconut from the lid, sides, and from under the blades before finishing off the process. For the smoothest coconut butter, you can crank up to speed 9 for the last 30 seconds.
  3. Pour into a jar immediately. The butter will be almost liquid when done, but hardens as it cools. This is a stable butter that does not need refrigeration. In fact, if you do keep it in the fridge you will likely use it less, as it will get very hard — too hard for spooning. Even when stored at room temp the butter is solid and will require warming first, for certain applications. Play with it to decide what you like best.

Notes
You can make coconut butter with any amount of desiccated coconut, but it’s best to have at least 200g in the bowl. I used the amount of 300g just to give people a starting point. Also, I haven’t tried yet, but it might be helpful to set the temperature to 37°C as we process the coconut. This would help the oil to be released. Of course, we could set the temp higher, but that would make this coconut butter not suitable for raw foodists. Please do play with your food, and have fun figuring out what works best for you. (don’t forget to comment here with any helpful discoveries that might help others!)

 

Want more?

  • I do! This is such fun to make, I’d like to be inspired to do it again. How do other Thermomix fans use coconut butter?
  • update March 21: Quirky Jo used the coconut butter in her hazelnut-chocolate spread, much to the delight of her daughter who, just like the rest of us was shocked to see how ‘dry’ flakes can turn buttery.
  • for questions about coconut butter not answered on t his page, click to read the faq’s and comments on Katie’s site

See 99 comments from people who cook with Thermomix:

  1. avatar
    Cathy 20 March 2011 at 3:36 am (PERMALINK)

    Helene, I can’t wait to try this. I did try it once (inspired by another similar post to your inspiration) but didn’t get the right result, and haven’t got back to it. This is the perfect base for what I’m trying to make – nut free nutella. Or, chocolate coconut butter which is even more expensive than coconut butter! Think of the savings on that one!

    Author
  2. avatar
    Madame Thermomix 20 March 2011 at 10:27 am (PERMALINK)

    _Chocolate_ coconut butter??? I’ve been swooning over the mere idea of coconut butter itself, but now if Cathy is going to put chocolate in with it I think I’ll curl up into a ball around my Thermomix and give it a huge hug!! Quick, somebody post some recipes, please!!

    Author
  3. avatar
    ThermomixBlogger Helene 20 March 2011 at 10:38 am (PERMALINK)

    Hi Cathy and Madame: I’ve been playing with chocolate and coconut butter for the past week and though it’s not ‘perfect’… I’ll try to get my recipe up later today. I was aiming for something that would satisfy the raw foodists as well as vegans. The version I have now is easy, tasty and versatile, but doesn’t quite reach the overall standard I’d set to meet the needs of raw vegans. (Watch this space!)

    Author
  4. avatar
    A Canadian Foodie 20 March 2011 at 2:34 pm (PERMALINK)

    That is exactly what I was going to ask you… what do you use it for. Did the oil separate out of it at all as you processed it? I will have to look up the nutritive details. I imagine you could use it instead of oil – but that isn’t too healthy, I think.
    I love your ingenuity!!!
    :)
    Valerie

    Author
  5. avatar
    Gertbysea 20 March 2011 at 3:44 pm (PERMALINK)

    How very clever. I will pass this one on to my Vegan rellies. Personally I can not imagine what I could use it for so I will await your followers suggestions.

    Author
  6. avatar
    Christie 20 March 2011 at 8:48 pm (PERMALINK)

    Thank you for this recipe!! It is delicious! With a little water I have just used this coconut butter as a coconut cream substitute in a curry (I didn’t have any coconut cream in my fridge)….and I have also just made some choc/nut/coconut/chia crackles with it. Thanks you!

    Author
  7. avatar
    ThermomixBlogger Helene 20 March 2011 at 9:06 pm (PERMALINK)

    Great news Christie, so glad to hear it! It is certainly a different type of ingredient, but very versatile as you have shown. I made my own version of “Bliss Balls” today with a chocolate (cacao bean) version. Too busy cooking to post about it though :-( I think this Coconut Butter is going to unlock a lot of Thermomix-assisted culinary creativity!

    Author
  8. avatar
    Quirky Jo 21 March 2011 at 5:11 am (PERMALINK)

    Oooooh, this is SO good!! I used it today in my homemade ‘nutella’ instead of butter and it worked beautifully! I really want to try some ‘bliss balls’ too, without nuts – was hoping to experiment today but didn’t get time, so I’ll wait for your recipe, Helene!! xx

    Author
  9. avatar
    ThermomixBlogger Helene 21 March 2011 at 11:38 am (PERMALINK)

    So glad you jumped on this recipe/concept Jo, and that it tested out well for you. I was hoping Thermomix fans would find ways to use the magical ingredient in creative ways. I’m linking to your choco spread here now, and in the post above too. Thanks Jo!

    Author
  10. avatar
    Quirky Jo 22 March 2011 at 4:05 am (PERMALINK)

    Thanks Helene!! :D

    Author
  11. avatar
    Tebasile 13 April 2011 at 6:16 am (PERMALINK)

    I make often coconut cream from dried flakes : http://tebasileskitchen.blogspot.com/2010/12/coconut-cream.html. Never thought of coconut butter ( Hand vor die Stirn klatsch :-) ) and paid a fortune for Artisana. This was soooooo easy and cheap. Thank you Helene !!!

    Author
  12. avatar
    ThermomixBlogger Helene 13 April 2011 at 10:40 am (PERMALINK)

    Tebasile — your creamy recipe looks wonderful too. A different result, for different applications, and equally yummy I’m sure. Yes, the potential uses for dry coconut flakes are many. I really hope the coconut people aren’t reading our blogs, or the price of dried coconut flakes will quickly be doubled!

    Author
  13. avatar
    Dd 23 June 2011 at 12:12 pm (PERMALINK)

    Just wondering,…
    what amounts should I use to make the butter from fresh “fleshy” coconut?

    Author
  14. avatar
    ThermomixBlogger Helene 23 June 2011 at 11:01 pm (PERMALINK)

    Great question Dd, but I don’t know the answer for sure :( I’ve never made it with fresh coconut and my guess would be that the fresh coconut flesh has a high water content and won’t work so well for rendering into ‘butter’. For making coconut butter, all you really want is the flesh and the oil that is naturally contained therein. For that reason, the dry coconut works well.

    Maybe we will hear from more savvy readers on this subject?

    Author
  15. avatar
    Lizard Reptile 16 July 2011 at 4:38 pm (PERMALINK)

    I have never heard of a thermomix. Is it available in Australia?

    Contrary to popular belief, Coconut Oil is VERY good for us, Canadian Foodie, so use it without fear or guilt.

    I can’t wait to try making my own Coconut Milk, as I use it a LOT. I am so pleased that I stumbled onto this blog. ?

    Author
  16. avatar
    ThermomixBlogger Helene 17 July 2011 at 7:18 pm (PERMALINK)

    Oh yes, Thermomix is very popular in Australia! Just do a Google search to get more info ;-)

    Author
  17. avatar
    Elaine Wong 22 July 2011 at 8:23 am (PERMALINK)

    With this coconut butter you can now make coconut egg custard quite easily. Great to use as a spread on bread or use as a dip for biscuits.
    Lightly beat 5 eggs and add 300g sugar and 300g coconut butter in a mixing bowl. Stir till sugar melts and sieve mixture into TM. Attach butterfly and cook mixture at 100C for 40 minutes on speed 1. Do not cover with MC. Meanwhile prepare caramel with 50g sugar. Add to mixture 15 minutes into cooking time. When cooked, open lid and cool for 20 minutes after which close it back and blend mixture for 10 seconds on speed 5. Then open lid and allow to cool completely . Be careful not to allow water vapour to drop into the custard. ENJOY!

    Author
  18. avatar
    ThermomixBlogger Helene 22 July 2011 at 11:12 am (PERMALINK)

    Oh wow Elaine, thank you SO much for the detailed recipe response. I can’t wait to try this! (I already have a wee coconut custard recipe due to show up on the blog an day now… as soon as I find a minute to post it ;-) but it’s not nearly as exciting as yours…) It’s so lovely that you took time to type this out and share it with us, thanks again and happy Thermomixing!

    Author
  19. avatar
    playing in mud puddles 30 August 2011 at 4:19 am (PERMALINK)

    Hello-can’t wait to try this recipe ! I use coconut oil and coconut butter in cooking all the time – because it holds it’s chemical makeup at high temps, it’s an ideal oil to cook with. Many other oils, such as olive oil, change there chemical makeup when heated, thus being poorly absorbed by the body… Happy cooking

    Author
  20. avatar
    ThermomixBlogger Helene 30 August 2011 at 11:31 am (PERMALINK)

    Hello there: Oh you are going to really LOVE making your own coconut butter if you are a regular user of this versatile ingredient. (Just to be clear for other readers here, the recipe above is for coconut BUTTER, not coconut OIL.) Have fun playing in mud puddles!

    Author
  21. avatar
    Deb 18 September 2011 at 12:49 am (PERMALINK)

    What is the difference between coconut oil and coconut butter, please?

    Author
  22. avatar
    ThermomixBlogger Helene 18 September 2011 at 5:30 pm (PERMALINK)

    Hi Deb — Raw coconut oil is expressed from the coconut flesh and what remains after that — the fibre –is usually made into dry flakes. From these flakes we Thermomix owners can make the ‘butter’, which has enough oily residue to render the fibre into a paste or creamy butter-type product. It might help to liken this to the difference between almond oil and almond butter… or peanut oil and peanut butter. Coconut oil can also be made by heating coconut flesh until the oil separates, but this heated result is not considered to be a healthy oil product. Hope this helps ;-)

    Author
  23. avatar
    tenina 22 October 2011 at 8:06 pm (PERMALINK)

    On my list…have never done this believe it or not! May blend it with some Crio Bru for a chocolate coconut butter…hmmmn, now we’re talking!

    Author
  24. avatar
    ThermomixBlogger Helene 22 October 2011 at 11:13 pm (PERMALINK)

    That Crio Bru combo sounds like a great idea Tenina. I can easily believe you’ve never tried the coconut butter because I know how busy you’ve been developing SO MANY OTHER RECIPES for your blog and bookS. (I am far too ashamed to speak of the things I have never yet done with Thermomix. Please don’t embarrass me by asking…)

    Author
  25. avatar
    Korisa 31 October 2011 at 7:54 pm (PERMALINK)

    I’m looking for an actual substitute for butter and thought coconut would be a great healthy substitute. Any suggestions? I was thinking coconut oil with something added to lake it spreadable and sea salt for flavor. If anyone has experimented with it I would love to hear. I think this would be an amazing product to market.

    Author
  26. avatar
    ThermomixBlogger Helene 1 November 2011 at 12:02 am (PERMALINK)

    Korisa! The timing of your question is almost ‘spooky’… I have been working on this for the past week. I had some success and took photos yesterday but wanted to tweak the recipe to make it better before posting. I am trying to make it quick and easy using ingredients that most of us have on hand. (i am frugal, after all… so not wanting to use expensive oils.) So far, I’m pretty pleased but want to make it even better. I hope you can hang on for a few more days and soon you’ll see this recipe appear… right on this blog!

    Author
  27. avatar
    pam 24 November 2011 at 4:33 pm (PERMALINK)

    make the coconut butter then go over to this site and make the pecan bread
    http://quirkycooking.blogspot.com/2011/08/pecan-bread-grain-free.html
    great site for thermomix

    Author
  28. avatar
    ThermomixBlogger Helene 24 November 2011 at 6:37 pm (PERMALINK)

    Thanks Pam, yes Quirky Cooking is a terrific site and that woman (Jo) really knows her way around allergy-friendly ingredients and healthy food substitutions. I wish I had half her brain in my head!

    Author
  29. avatar
    Feeding two growing boys 22 April 2012 at 1:58 am (PERMALINK)

    I tried this tonight but unfortunately didn’t get liquid consistency, I kept grinding it for a total of about 5 mins on and off and only ended up with a thick (but reasonably) spreadable yoghurt consistency. Any idea where I might have gone wrong?

    Author
  30. avatar
    ThermomixBlogger Helene 23 April 2012 at 9:27 pm (PERMALINK)

    Oh no! It sounds like your coconut might be different in some way — dryer than most? … Are you using organic coconut flakes by any chance? I’ve done this method now with different batches of coconut and the organic coconut doesn’t seem to works as consistently as the other.

    Author
  31. avatar
    Kirsty 23 May 2012 at 4:36 am (PERMALINK)

    Can’t wait to try this. I bought coconut oil today, but would love to use this butter in lots of my cooking… Will give it a go tomorrow! I also made choc today with cacao butter and raw cacao and raw honey, plus I added some crunchy bran and cranberries, yummy… But cacao. Utter is so expensive, would love to make soft balls using this instead… Delish.

    Author
  32. avatar
    ThermomixBlogger Helene 28 May 2012 at 7:52 pm (PERMALINK)

    Wow, you are having one tasty/healthy culinary adventure after another — bravo!

    Author
  33. avatar
    Jacqui 8 August 2012 at 4:48 pm (PERMALINK)

    Hi, did you eventually come up with a spreadable version for the coconut butter? I’ve had a read but couldn’t find the end result!
    Thanks

    Author
  34. avatar
    ThermomixBlogger Helene 15 August 2012 at 4:47 pm (PERMALINK)

    Sorry Jacqui… not yet. Been super busy here. There are a few promised I’ve made that are still undone and on my ‘to do’ list. This is one of them :( (but thanks for the reminder….)

    Author
  35. avatar
    Tam 3 September 2012 at 2:39 am (PERMALINK)

    Hi :) I’ve attempted this several times now and can’t seem to make liquify. The best I’ve been able to manage is a paste. I’ve Tried several types of dried coconut but not organic and have had to double the time at least to get it to this crumbly paste stage. Not complaining though!!!!!!! I pop it in the fridge and crumble it on top of greek yoghurt and it’s PERFECT on my sugar free diet, just wondering where I’m going wrong.
    Tam :)

    Author
  36. avatar
    Bluebirdwhobird 8 October 2012 at 12:08 am (PERMALINK)

    Hiya!
    This looks lush.. but i dont have a thermomix :(
    Is there any way i could make it without?
    I love your blog and often make your recipes without one or adapt to be similar through inspiration but i’m wondering if this is possible with the coconut being in such small bits etc.. I have a regular blender… thats it! ?

    Author
  37. avatar
    ThermomixBlogger Helene 8 October 2012 at 10:33 pm (PERMALINK)

    Hello Bluebirdwhobird! Well of course I am unable to test this for myself with a regular blender because I got rid of mine when Thermomix entered the house. I doubt that a regular blender could do this. Also, you’re not able to warm your coconut flakes while processing… Of course you could always give it a whirl (pun intended!) and see how it goes ;-)

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  38. avatar
    Retrokiwi 16 November 2012 at 1:05 pm (PERMALINK)

    Hi, Have had my Thermomix for just 3 days now and LOVING it, already made, bread, fish cakes, pesto, hummos, raw wraps and coconut butter is hard and expensive to find in Melbourne, so we excited to see this recipe, which im about to attempt….but can you tell me how long it keeps for? Is it best to keep it in the fridge??

    Author
  39. avatar
    Toni B 16 November 2012 at 1:57 pm (PERMALINK)

    Hubby just bought me fresh grinded coconut from the markets today and tried making butter so far its nearly to a paste but just seems to stay like that

    Author
  40. avatar
    Gdaiva 23 December 2012 at 7:15 pm (PERMALINK)

    Helene, I’m waiting for my Thermomix to arrive, really nervous.
    For those who is doubting of the coconut oil benefits, I can recommend to look into Weston Price foundation. Here is the page with coconut oil articles: http://westonaprice.org/search/search?q=Coconut+oil

    Author
  41. avatar
    ThermomixBlogger Helene 27 December 2012 at 10:51 pm (PERMALINK)

    Oh Gdaiva — I hope you have now received your Thermomix and have moved beyond ‘nervous’ and into FUN! Thanks for your healthy reading recommendations ;-) So many Thermomix owners are using the machine to help with healthier lifestyles and we all appreciate this sort of information.

    Author
  42. avatar
    LaDonna 3 January 2013 at 2:43 pm (PERMALINK)

    What brand of coconut oil do you recommend?

    Author
  43. avatar
    jan 4 January 2013 at 4:40 pm (PERMALINK)

    I live in australia and wanting to make carob chocolate…coconut oil costs heaps ..so thought about making maybe butter instead …I dont have a thermix ..would it work with just dryed shop coconut ..or do you need fresh… Cant eat chocolate and need a smile on my face..goodaye

    Author
  44. avatar
    Lauren 25 January 2013 at 5:48 am (PERMALINK)

    Can I add, after my experience today, that if you are making this to add to gluten free bread (as I was) but you’re wanting to change the flavour of the bread (as I did), don’t add the garlic and the coconut at the same time as it will not turn to butter you will just end up with really little bits of dessicated coconut that smell like garlic lolol, instead blitz the coconut THEN blitz the garlic!

    Author
  45. avatar
    Claire 27 January 2013 at 2:42 pm (PERMALINK)

    I’ve just made this. I too must’ve had some overly dry coconut as it hat was not liquefying despite keeping at it for over 5 mins. So, I threw in a couple of tsp of coconut oil and, magic, liquefication!

    P.S. Aussie peeps – check out organicsonabudget.com.au. You’ll get yourself some cheap enough coconut oil; 1kg for less than $20. Even as low as $15 at times. Not to mention all the other health shop type foods they have HEAPS cheaper. Delivery Australia wide at very reasonable rates.

    Author
  46. avatar
    ThermomixBlogger Helene 31 January 2013 at 9:02 pm (PERMALINK)

    Thanks Claire, for these great tips! Great idea to add the coconut oil and rescue your butter. This will be a bit help to those who have drier-than-usual dessicated coconut.

    Author
  47. avatar
    Rebecca 2 February 2013 at 12:53 pm (PERMALINK)

    Wonderful information on coconut butter, can’t wait to try it. And thanks to all who posted more ideas and recipes. I’m just getting started changing my diet to more Paleo, and I LOVE coconut!

    Author
  48. avatar
    Keren 13 February 2013 at 9:13 pm (PERMALINK)

    Thanks for the idea!
    I have just made coconut milk from dessicated coconut by adding water. After straining, I have all the coconut pulp leftover, which I imagine is quite dry and testelss. Any idea what i could do with this? Would this make a paste?

    Author
  49. avatar
    ThermomixBlogger Helene 13 February 2013 at 9:38 pm (PERMALINK)

    Great that you tried this Keren! The coconut pulp is well put to use by drying it and grinding into flour. You can dry in a dehydrator or in the oven at the lowest setting for as long as it takes. You could probably try it in the oven with just the light bulb on if spreading it out on a large baking sheet but I’ve never done it this way. Otherwise you can add it as filler to things like CADA or mix in with yogurt for added fiber, etc. Not sure how other people use it, but I’d love to hear some more thoughts on this ;-)

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  50. avatar
    Joy 8 March 2013 at 11:50 pm (PERMALINK)

    Hi. I’ve just found this and it looks fantastic. Coconut butter is supposed to be good for the skin – could one use it as a moisturiser, do you think. (apologies if this has already been answered elsewhere)
    (I received my TM less than a fortnight ago and already I can’t imaging being without it!)
    J x

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  51. avatar
    ThermomixBlogger Helene 17 March 2013 at 10:14 pm (PERMALINK)

    Hi Joy — this wouldn’t be my first choice as a moisturizer… I think you might be thinking of the ‘coconut oil’ which is also solid at room temperature and has much the same texture as butter, but none of the ‘milk solids’ of the coconut product described above. (The solid ‘coconut oil’ is more readily accepted into the skin thank this ‘butter’ would be.)

    Author
  52. avatar
    Rashini 2 April 2013 at 3:42 am (PERMALINK)

    Hi! I just had a go at this and had a bit of a thermo-fail :-S first batch never went liquidy and ended up burnt (which I didn’t know I could do in the thermy) and the second batch (diff type of coconut) went more buttery but no where near as milky/creamy as ur pictures… not sure where I am going wrong…

    Author
  53. avatar
    ThermomixBlogger Helene 2 April 2013 at 7:32 pm (PERMALINK)

    Oh no — sorry to hear this Rashini — and thanks for persevering as you did. Also surprised to hear that the coconut burned at 37C. This makes me wonder if the coconut was truly pure… maybe it had sugar added? Or was processed differently at the source? The only thing that makes this recipe vary in its success rate is the quality of the coconut. (For some reason the organic dry flakes don’t always work as well.)

    Author
  54. avatar
    JO 28 June 2013 at 5:53 pm (PERMALINK)

    I have just tried using organic coconut chips as that is the only organic one the health food shop had. only used 100g though and it hasn’t worked tried adding coconut oil but still looks like flaked coconut. any ideas? thought I read that the chips work?

    Author
  55. avatar
    ThermomixBlogger Helene 1 July 2013 at 6:30 pm (PERMALINK)

    Hi Jo — well, sadly the organic coconut flakes are not as reliable. Not sure yet why this is. If anyone knows, feel free to share the info here!

    Author
  56. avatar
    sarah 3 August 2013 at 11:07 pm (PERMALINK)

    Just tried making this but it wouldn’t process to butter any idea what went wrong?

    Author
  57. avatar
    ThermomixBlogger Helene 5 August 2013 at 2:29 pm (PERMALINK)

    Hi Sarah — sorry to hear of your disappointing experience :( The only thing that I know of that can cause less than desirable results with this method is that sometimes when using organic coconut it doesn’t work…. not sure why. If you used non-organic coconut as suggested and it didn’t work, then I really have no idea. Very sorry…

    Author
  58. avatar
    Sarah 9 August 2013 at 7:24 pm (PERMALINK)

    Thanks so much for replying, tried it again, and it worked , holy moly it’s delicious. Used the wrong coconut last time. Thanks again.

    Author
  59. avatar
    Debbie 10 August 2013 at 12:38 am (PERMALINK)

    How long does it keep if it’s not refridgerated?

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  60. avatar
    ThermomixBlogger Helene 14 August 2013 at 11:17 pm (PERMALINK)

    ;-) yay Sarah, glad you persisted!

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  61. avatar
    ThermomixBlogger Helene 14 August 2013 at 11:30 pm (PERMALINK)

    Hi Debbie — There’s a great page of faq’s by the young woman who inspired me to do this recipe. On that page she says it will keep for months without refrigeration and I believe that because the coconut butter/fat we buy in stores is stable at room temp for months. Here is a link to the page with more info.

    Author
  62. avatar
    Dieter 22 September 2013 at 7:19 am (PERMALINK)

    Howdy just wanted to give you a brief heads up and let you know a few of the pictures aren’t loading properly. I’m not sure why but I think its a linking issue. I’ve tried it in two different internet browsers and both show the same outcome.

    Author
  63. avatar
    Zoeyjoyful 7 October 2013 at 10:25 pm (PERMALINK)

    I have been making this in my food processor since we quit sugar in January. It works well, you have to use about 500g of it for it to work properly and it will take a while. You might also have to stop your machine occasionally for it to cool down. And now worries on the machine bit being able to heat, my coconut butter is always HOT when it’s done, just from the blades ;-)
    I’ve recently been loaned a thermomix (omg so in love) and managed to whip it up in 1.45minutes, to a perfect liquidy consistency. Lovely! One of our favourite things to do with it is set it in little chocolate moulds. My daughter calls it coconut chocolate and sees it as a real treat! Must be kept in the fridge though. We also use it as a spread on rice cakes or even pancakes! A little but of vanilla bean paste added to it makes a fabulous spread. I’ve also added a little lemon juice and used it as icing on a banana cake. Yum!

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  64. avatar
    Pamela 13 October 2013 at 10:30 pm (PERMALINK)

    Hi there is coconut butter suitable as a butter spread for toast?

    Author
  65. avatar
    ThermomixBlogger Helene 14 October 2013 at 8:13 pm (PERMALINK)

    Loved these bonus tips you shared here with us Zoeyjoyful, thanks! xo

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  66. avatar
    ThermomixBlogger Helene 14 October 2013 at 8:28 pm (PERMALINK)

    Hi Pamela — yes, coconut butter would work as a spread for toast, though you might find it to be quite ‘coconuty’… Just give it a try and see how you like it. Here are some photos from people who have tried it on toast with different ingredients >>

    Author
  67. avatar
    Felicia 28 October 2013 at 4:47 am (PERMALINK)

    Hi Helene,

    I made this in my Thermomix tonight and although it liquified quickly and I scraped it down several times, it still has kind of a grainy ‘bitty’ texture. Is it supposed to be like that, or totally smooth?

    Thanks,
    Felicia.

    Author
  68. avatar
    ThermomixBlogger Helene 31 October 2013 at 1:18 am (PERMALINK)

    Hi Felicia: This butter has the coconut flesh in it, the same way that peanut butter, almond butter, and sesame butter have bits of flesh in them… it’s not a pure fat, so it won’t ever be purely smooth. Hope this helps!

    Author
  69. avatar
    Vicky 11 January 2014 at 8:41 am (PERMALINK)

    Hi! I’m new here but owned a Vitamix before I purchased a Thermomix recently. What I would like add to the above recipe is, NOT to use dessicated coconut but dried coconut flakes/shreds. It will only turn into “butter” if you use the dried coconut flakes, perhaps the fat content is greatly reduced in dessicated coconu?. Here in Ireland dried coconut flakes are pretty expensive, so I would like to know, if you can make it from fresh coconut flesh? Another option would be to make my own dried coconut flakes with my Excalibur dehydrator but it would be a lot of work, as you have to remove the brown skin from the coconut :P any suggestions greatly appreciated, thanks!

    Author
  70. avatar
    ThermomixBlogger Helene 13 January 2014 at 12:51 am (PERMALINK)

    Thanks for taking time to help out with your detailed comments Vicky. I really appreciate your input. I have to say though, that I’ve always made the coconut butter using desiccated coconut. I’ve tested it this way, using plain old packaged every-day readily available and inexpensive desiccated varieties and that’s how it always worked best for me. As time goes on and this blog post gets more feedback I’m learning though that coconut must differ a lot around the world. People do seem to find a way, even if it means trying a couple of ways before succeeding.

    Here in Canada the desiccated coconut is much less costly than fresh coconut. I’ve never made coconut butter from fresh coconut but that doesn’t mean someone else hasn’t tried it. If so, let’s hope they tell us by commenting ;-)

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  71. avatar
    April 23 April 2014 at 8:35 pm (PERMALINK)

    Wow, this must really depend on what type of coconut you are using. I got freshly shredded coconut from the market and just spent 45 minutes working on this, scraping down the sides ever 8-10 seconds. I had to add a bunch of coconut oil to get it remotely butter-like. In the end I have a grainy, crumbly coconut mush (and a big mess in my kitchen!). Not sure what I’m going to do with it….

    Author
  72. avatar
    ThermomixBlogger Helene 23 April 2014 at 9:01 pm (PERMALINK)

    Hi April — Yes, this recipe starts with dried, dessicated coconut. I’ve not attempted to make coconut butter from fresh coconut… not sure if/how that would work. Your coconut mush might be good in breakfast? I’d consider mixing it with yogurt and fruit, or blending in pancake batter, or in CADA or muesli. Hope this helps :)

    Author
  73. avatar
    Janece Windsor 8 May 2014 at 2:21 am (PERMALINK)

    Do you think I could use this in Butter chicken as a substitute to butter? I love butter chicken but have been told to do dairy free

    Author
  74. avatar
    ThermomixBlogger Helene 14 May 2014 at 10:34 pm (PERMALINK)

    Hi Janece — I can’t say for sure, but why not give it a go and see how it turns out. I expect it should work… And please do let us know if you try it :-)

    Author
  75. avatar
    shan 12 June 2014 at 2:57 pm (PERMALINK)

    Any idea on the quantity of coconut butter this makes in cups? Thanks sooooo much! !

    Author
  76. avatar
    Anna Bochenek 14 June 2014 at 11:11 pm (PERMALINK)

    I’ ve made it and this butter is greate ! Thank you :)

    Author
  77. avatar
    ThermomixBlogger Helene 15 June 2014 at 11:21 am (PERMALINK)

    Hi Anna — thank you!

    Author
  78. avatar
    Blaire 21 June 2014 at 10:54 pm (PERMALINK)

    I dont know whats going wrong, but I bought a “moist” bag of shredded coconut and I just could not get it to liquify. My thermies heat kept getting hotter and hotter which I think maybe why I am having issues. I am going to try with just some normal homebrand shredded coconut and give it another go! I added water to my first attempt and got coconut milk,sooo yummy and surprisingly sweet! Wish me luck!

    Author
  79. avatar
    Blaire 22 June 2014 at 12:08 am (PERMALINK)

    Success!! I made coconut butter!! I read some other blogs and just decided to keep processing it, took about 30 mins but I did it!! I am thinking maybe my blades were dull. I added some vanilla bean paste my coconut butter and it is soooooo yummy! I am going to make sure my blades are nice and sharp next time :D

    Author
  80. avatar
    ThermomixBlogger Helene 24 June 2014 at 11:25 am (PERMALINK)

    Hi Blaire :) Yay, I’m happy for your success. But — it shouldn’t take that long. I don’t think my blades could be any sharper than yours, and it still works more easily for me. From what I hear, it seems the type of desiccated coconut is the main factor that alters the success rate with this technique. I suggest you keep trying, and use the most basic dry coconut flakes you can find. Good luck and keep on mixing! ps – have you seen the new video from Quirky Cooking? She makes coconut cream using a different method… here’s a link!

    Author

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