Coconut Butter Recipes: 20+ Divine Ways To Use Coconut Butter

Hand-crafted mini cutting board from my friend at Earlywood.

Hand-crafted mini cutting board from my friend at Earlywood.

If you’re a coconut butter virgin, you are in for a life-changing discovery… and I apologize in advance if you develop an addiction to the stuff, as many of us have.

Coconut butter — not to be mistaken with coconut oil — is made from the dried meat of the coconut, which is finely ground until it releases its oil. This turns it into a lusciously creamy substance, with a slightly grainy texture that is most pleasant, and a subtly sweet, irresistible coconut flavor. Just like coconut oil, it is set at moderate room temperature, entirely solid when left in the fridge, and soft when heated*, or during a heatwave.

I first discovered coconut butter from Dastony, thanks to my friend Rebecca who introduced me to their amazing product line. Theirs is organic, raw, and stone-ground, but I am unable to get it in France, so I have been buying “coconut manna” from Nutiva instead. You’ll also find coconut butter sold under the name of coconut spread, creamed coconut, or coconut cream concentrate; in all cases, favor organic and make sure it is made from 100% coconut.

The Best Coconut Butter Recipes

I confess my favorite way to enjoy it is by the spoonful — a single spoonful at a time, for it is quite rich — possibly paired with a banana as a quick pick-me-up in the afternoon, but there are plenty of other uses, and I have compiled a tempting list of coconut butter recipes for your and my convenience.

Here are 20+ delicious things you can do with coconut butter; you will also find them on the coconut butter bliss Pinterest board I’ve created.

Hand-crafted mini cutting board from my friend at Earlywood.

Hand-crafted mini cutting board from my friend at Earlywood.

~ First off, you can make your own coconut butter quite easily, using dried, unsweetened coconut flakes and a sturdy food processor; here’s a video tutorial if you need it. As a tempting variation, you can toast the coconut flakes beforehand to make toasted coconut butter.

~ Make it into coconut butter bars with sea salt.

~ Add coconut butter to smoothies to make them creamier and boost their nutritional value. This works especially well with bananas, peaches, and/or blueberries.

~ Use it as a substitute for nut butters in recipes, if nut allergy is an issue or you want to play around with flavors.

~ Assemble these adorable strawberry creme truffles, or these coconut truffles with cinnamon (I use fresh cinnamon from Cinnamon Hill).

~ Make peanut butter cups, and perhaps try this mint and dark chocolate version.

~ Bake these coconut butter brownies with dates as a sweetener and a sprinkle of salt on top.

~ Make vegan fudge, flavoring it with chocolate and banana, with almonds and raspberries, or with peanut butter.

~ Add it to the blender when making this instant banana sorbet.

~ Turn it into a quick frosting for your cakes and cupcakes.

~ Make coconut chocolate pudding or coconut blueberry pudding.

~ Whizz it into this fall-perfect pumpkin coconut butter to spread on toasted sourdough bread or French crêpes.

~ Melt (with or without chocolate) and pour over a bowl of ice cream or chilled fruit to create a delightful hard shell, or use this same mixture to dip berries and allow to cool and set in the fridge.

~ Make coconut butter buttons for a quick treat. Try this toasted coconut version or this lemon vanilla variation as well.

~ Use it to make stuffed dates.

~ Stud it with your favorite nuts and dried fruit for a luxurious coconut butter bark.

~ Make these dangerously simple, two-layer chocolate coconut bars.

~ Melt and drizzle over a baked sweet potato or roasted squash.

~ Make vegan parmesan cheese (!).

~ Add a spoonful at the end of cooking to bind and flavor a vegetable stir-fry or a curry.

~ Make egg-free mayonnaise.

Join the conversation!

Does coconut butter figure in your pantry already? How did you discover it, and What’s your favorite use?

* Note that the fat and solids of coconut butter tend to separate over time, so when you open a fresh jar you need to place it in a pan of very hot water for 15 to 20 minutes, then stir it all back together with a fork, a bit like you would do (minus the heating) with an all-natural nut butter.

Want more coconut butter recipes?

Follow my coconut butter board on Pinterest!

 

  • Jeanette

    I am of Indian heritage and creamed coconut (as my family calls it) has always been in our family pantry. It is interesting how this is being “discovered” now by different people. It’s a good ingredient. We use it to make green papaya coconut curry or creamy green coriander chutney, among other things! You can get it cheap in Indian groceries in a block form.

    • I know what you mean — we “discover” it like Christopher Columbus “discovered” the American continent. :)

      I have lots of Indian groceries near me so I’ll look for it there. Probably not organic, but worth a taste. I’m curious about the block form though: in India where it’s pretty warm, wouldn’t it be liquid at room temp?

      • Jeanette

        At room temp it may soften (a bit the way butter softens but doesn’t liquefy). You can also find it in general Asian stores that serve the Thai population because I believe they use it too. I only buy it if the box looks like it was well stored. It is usually wrapped in sealed plastic and in a cardboard box. Enjoy!

        • Thanks! I’ve found it in one of the Indian shops at La Chapelle. It is very good, a little crunchier than the organic ones I’ve tried, which I like.

          • Jeanette

            Wonderful! I’m glad I could share some knowledge after all the great info I’ve gotten from your website. Merci :)

          • Thanks for the extra tips! I can totally see it in a chutney. Yum indeed!

  • Thank you for this, I found some really good ideas for using my coconut butter.

  • Harriet Hunt Brown

    Use it for coconut ice cream or sorbet? I’ll bet it would be a wonderful addition to old fashioned bread pudding.

  • Marie Vilà

    And I have some I’ve been meaning to try. Thanks for the ideas!

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