Coconut butter is not the same as coconut milk or cream. It’s also known as coconut mana is made from dried coconut meat. It’s one of the best foods suitable for the ketogenic diet. Coconut butter contains MCTs that will help you stay in ketosis. Homemade Coconut Butter.
Hands-on 10 minutes Overall 10 minutes
Nutritional values (per 2 tbsp, 32 g / 1.1 oz)
Total Carbs 6.7 grams
Fiber 4.8 grams
Net Carbs 1.9 grams
Protein 1.9 grams
Fat 17.6 grams
of which Saturated 15.4 grams
Calories 180 k cal
Magnesium 11 mg (3%)
Potassium 115 mg (6%)
(makes ~ 1 1/4 cup / 300 g / 10.6 oz)
- 4 cups unsweetened shredded coconut or 5 cups flaked coconut (300 g/ 10.6 oz)
- 1/4 tsp salt (I like Pink Himalayan)
- optionally: 1/2 tsp vanilla powder or cinnamon
- Place the coconut – shredded or flaked – in a food processor (I use this Kenwood mixer with a food processor attachment that includes the “S blade”).
- Start processing until desired consistency is reached. If you use enough coconut, you won’t need to scrape it from the sides.
- When the coconut butter is done, it will be runny and will solidify as it cools down. Just like coconut oil, coconut butter is solid at room temperature and becomes runny at 24 °C/ 76 °F. I store mine at room temperature for up to a month.