01/10/2026
I quit sugar to heal my gut, and this homemade coconut butter is a staple in my sugar-free diet. I think it tastes like frosting! Plus it is only 1 ingredient and half the cost when you make it at home.
Here is how:
Add 5-6 cups unsweetened shredded coconut to a high-speed blender (I love brand). Slowly increase the speed to high and process until creamy. It usually takes about 30 seconds. Use the tamper as you need to get everything going.
Transfer the coconut butter to an airtight container. It will last 3-6 months at room temperature, and even up to a year in the fridge (although the colder temperatures will cause the coconut butter to harden).
I love to use it in my 2-ingredient coconut carob cups (recipe in a previous reel) or even enjoy it with a spoon. Yum!
