Description
Learn how to make rich and creamy coconut butter (also known as coconut manna) at home using unsweetened dried coconut flakes and a food processor. This easy, no-cook recipe turns natural shredded coconut into a smooth, spreadable butter perfect for smoothies, baking, or as a dairy-free alternative to traditional nut butters.
Ingredients
Scale
Ingredients
- 300 g unsweetened dried coconut flakes
Instructions
- Initial Grinding: Add 200g (â…”) of the coconut flakes to your food processor and blitz for about 1 minute until the flakes have ground down to a shredded consistency. If your food processor is smaller than 3 liters, processing in batches helps make space.
- Add Remaining Flakes: Add the remaining coconut flakes and continue blending. After a couple of minutes, the coconut will have a sand-like texture. Scrape down the sides of the bowl with a spatula to ensure even processing.
- Blend to Creamy Consistency: Continue blending until the coconut breaks down completely to a creamy, spreadable texture. Turn off the processor occasionally and scrape the sides. The whole process should take up to 10 minutes.
- Storage: Transfer the coconut butter to a sealed airtight jar. Store at room temperature in a dark cupboard for up to 2 weeks, or refrigerate for up to a couple of months. It will remain runny in warm climates and solidify in colder conditions. To soften, warm gently over a double boiler or low microwave heat.
Notes
- Using a large food processor (3 liters or more) allows processing all flakes at once; smaller ones may require batch processing.
- The butter solidifies in cooler temperatures but can be re-liquefied by gentle warming.
- Do not overheat when warming to preserve flavor and texture.
- This recipe requires no additional oils or additives—pure coconut flavor and texture.
