Toasted Coconut Butter (Paleo, AIP)

So I've already disclosed my love for chocolate ... so now it's time to make another food confession. I absolutely LOVE coconut 😍 .

People have pretty strong opinions on coconut - either love it, or loathe it.

I'm obvi in the love category! I love it for the taste, the health benefits, and how it is so versatile in cooking, baking, and most importantly ... smoothies! Let's review coconut's health benefits, shall we?

Coconut: superfood extraordinare!

  1. Easily digested, and natural source of quick energy
  2. Promotes weight loss and muscle building
  3. Supports immune system health (anti-viral, anti-bacterial, anti-fungal, and anti-parasite)
  4. Improves memory and brain function
  5. Improves digestion and absorption of nutrients, vitamins, and minerals
  6. Improves insulin secretion and symptoms associated with Diabetes
  7. Prevents Heart Disease and High Blood Pressure, Improves good cholesterol (HDL)
  8. Reduces Inflammation and Arthritis
  9. Supports Thyroid function and hormone balance
  10. Protects against Kidney Disease and Bladder infection
  11. Prevents gum disease and tooth decay
  12. Anti-aging, and helps keep hair, skin, and nails healthy and strong

So basically...


Over the holidays, I treated myself to some coconut goodness from Eating Evolved, including some coconut butter cups and the coconut chocolate spread (OMG, to die for ... that'll be the topic of another post).

I also purchased a jar of their roasted coconut butter with sea salt ... and fell in love.

But because I am a DIY kind of person, I decided to make my own coconut butter, because I had a hunch that it would be easy, cheaper, and just as delicious.

I was right 😉 . All you need for this recipe is unsweetened coconut flakes, sea salt, and a food processor. It doesn't get any easier than this!

Disclosure: This recipe contains affiliate links; if you visit Amazon through these links and purchase the products, I'll get a small commission. Have no fear - the price is still the same for you! 

Toasted Coconut Butter
(Paleo, AIP)


Prep time: 30min
Makes 3 cups



  1. Preheat your oven to 350°F. 
  2. Note: I toast the coconut flakes in 3 batches (8oz each). You can purchase flakes in 8oz bags for convenience.
  3. Line a baking sheet with unbleached parchment paper; evenly spread 8oz coconut flakes onto paper.
  4. Toast flakes in the oven for 7 min total*:
    1. Toast 3 min, then remove from oven. You'll notice the edges started to brown. Stir with wooden spoon and make sure flakes are evenly spread on pan.
    2. Toast an additional 3 min; remove from heat and stir again.
    3. Toast for a final minute; watch to make sure the flakes don't burn!
  5. Set flakes aside (in a bowl) to cool. Repeat with the remaining coconut flakes (2 more batches). Let fully cool.
  6. Combine toasted coconut batches into a food processor with sea salt, and process until a smooth butter (5-8 min depending on size of coconut flakes).**
  7. Pour into a glass container and store at room temp***.

*The coconut flakes will toast quickly, so be sure it is evenly spread on the pan and you keep and eye on it to prevent burning. How quickly they toast will depend on the size of the flake, how fresh the coconut flakes are (dry flakes will toast faster), and how much you have spread on your pan. It may be less than 7min total for you.

**If you toast the coconut too long and it becomes dry, you may notice that the flakes don't easily turn into butter in the food processor (even after many minutes). If that happens for you, you can slowly add coconut oil to the food processor until you get the desired consistency.

***At room temperature (>70°F), coconut butter is smooth and spreadable. When heated gently, it becomes silky and pourable. Placed in the fridge, it becomes hard as a rock. Do NOT microwave coconut butter on high setting or for long periods of time - it will burn.

coconut butter uses:

  • Spread on fruit (apples, bananas)
  • Spread on {gluten-free} pancakes
  • Use as dairy-free coffee creamer or in hot cocoa
  • Add to morning oatmeal or smoothies
  • Add to stir-fry as the base of a creamy sauce
  • Make DIY coconut butter cups (this will be my next recipe!)
  • {My favorite} Eat directly out of the container with a spoon 😉