What’s Inside: This Toasted Coconut Butter recipe is a no-brainer! Just toast some shredded, unsweetened coconut flakes in a skillet, and then blend them up in a food processor. That’s it!
It’s safe to say that I have found my new favorite nut butter — this ridiculously good toasted coconut butter recipe! It’s a staple.
Not only is it ridiculously good, but it’s ridiculously easy to make. I hesitated even calling this a recipe because it only calls for one ingredient and three easy steps, but here we are.
All you need to make the best coconut butter ever in the comfort of home is some unsweetened coconut flakes, a nonstick skillet, and a food processor. That’s it! You’re minutes away from enjoying the best coconut butter ever.
I love to use this to make my favorite Homemade Chocolate Easter Eggs (perfect for Easter!), but it’s also good on toast, in grain-free porridge, with apple slices, on Paleo pancakes, in a smoothie, or however you typically use almond butter or any nut/seed butter!
This Paleo nut butter recipe only calls for one ingredient — two cups of unsweetened coconut flakes! You can always do more or in batches depending on the size of your food processor following the same method.
Store smooth toasted coconut butter to an airtight container and store in the pantry as you would almond butter. It should keep for several weeks to a couple months.
If you enjoyed this easy homemade Toasted Coconut Butter, then you’ll love these other recipes:
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