If your kids are like mine, they get hungry often, especially during a growth spurt. Since most snack foods are sugar laden or chemical laced, snacks can be one of the tougher things to adapt to real food options.

Though slightly unconventional, this coconut cream recipe (also called coconut butter) is a favorite with my kids. It has a texture somewhat like peanut butter, but contains more nutrients. It is filling due to its beneficial fats and protein/fiber content from the coconut. This recipe is also typically a safe option, even if your child attends a school where nuts are not allowed.

Coconut Cream Recipe

We use this in many ways, but here are some of our favorites:

A big spoonful by itself for a quick snack
Whipped with a little extra coconut oil, some vanilla, and some freeze dried strawberries for a healthy “icing”
1 tablespoon blended into a cup of water for instant coconut milk or chocolate coconut milk
Spread on homemade pancakes
In between homemade pancakes with some banana slices (similar to PB and banana)

My favorite part… it is an inexpensive and delicious snack and the kids love it because they think it is like eating PB or frosting from the jar! We typically add some flavors to the basic recipe, most often a little cocoa powder and honey or vanilla and honey.

Coconut Cream Recipe

Homemade coconut cream made with shredded coconut and coconut oil makes delicious snack packed with healthy fats.

Prep Time 2

Total Time 2

Calories 89kcal

Author Katie Wells

Print Recipe Pin Recipe

Servings

cups

Ingredients

2 cups unsweetened shredded coconut
3-4 TBSP coconut oil (slightly melted)
2-3 TBSP cocoa powder (optional)
1 tsp vanilla extract (optional)
2 tsp honey or maple syrup (optional)

Instructions

Pulse the shredded coconut in a food processor or high powered blender. It will be powdered at first, but will start to get thicker and stick together.
Slowly add the coconut oil and it will form a thick, but moveable texture.
Add optional ingredients if desired.
Blend to incorporate and store at room temperature in a glass mason jar.
Enjoy!

Nutrition

Nutrition Facts

Coconut Cream Recipe

Amount Per Serving (1 TBSP)

Calories 89 Calories from Fat 76

% Daily Value*

Fat 8.4g13%

Saturated Fat 7.3g46%

Sodium 3mg0%

Carbohydrates 2.9g1%

Fiber 0.1g0%

Sugar 0.4g0%

Protein 0.7g1%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

Texture of finished coconut cream will be thick and a little grainy, similar to natural peanut butter.

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

Do you have any unconventional snacks that you make for your kids? Would they eat this? Let me know below!

Sources

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

Comments

50 responses to “Coconut Cream Recipe”

Ann

September 9, 2018

I love your articles! I always look forward to receiving them.
Thank you so much!
Love always.

Reply
Kim Plaster

March 24, 2018

Hi, Katie! I’m struggling to find simple coconut cream to use for making coconut yogurt. Have you tried making coconut yogurt? I watched 2 videos today at Food Matters and the yogurt recipe using coconut cream looks good. I’m wondering if your coconut cream would work. Research tell me I can make coconut cream with shredded coconut at a 4:1 ratio using water. Thanks in advance!

Reply
Cinnamin Herring

March 10, 2018

I find that I can obtain a much smoother consistency if I soak the shredded coconut first to rehydrate it. In this case, I definitely store it in the refrigerator. Drain it well after soaking.

Reply
Sabrina

January 29, 2018

I just did this right now. I don’t have a Vitamix as what I could find here in stores, all had plastic jars, so I bought an Oster Pro 1200 that came with a glass jar, and I am quite satisfied and it was 1/4 the price.
So I dumped 2 cups of shredded coconut in the blender, and as I grabbed the coconut butter, the shreds were already turned into a paste. When I put the coco butter, the process became messy as the blender was shooting bits of paste on its walls, so I lowered the speed. I also put a blob of vanilla paste, and some 2-3 tbsp acacia honey. It took longer to move the coconut paste into a jar. I put it in the fridge, as my kitchen is now a bit too warm. Even coconut butter was more oil than butter. My fresh coconut paste looked like manuka honey in consistency, only dark white (from the vanilla). Thanks a lot for the recipe!

Reply
nancy carver

January 18, 2018

could coconut cream be used in coffee ? i normal use heavy whipping cream and a simple syrup i make with water/sugar and cinnamon sticks. ( i used to use French Vanilla creamer until i learned it was all FAKE/man made ingredients!!!!!) I’m looking for another option for the whipping cream, although i doubt the coconut cream will be as thick or heavy! any suggestions? ideas?

Reply
Neil

July 31, 2016

I can’t even get past the first step. I took 1 cup of shredded coconut and used my nutri-ninja food processor to pulse it. I pulsed it for over 5 minutes and all I end up with is what I started with — shredded coconut. Except that it’s more finely shredded. At no point does it get thicker or start to stick together. Am I missing something?

Reply
Dana

December 18, 2015

So if I’m using the tropical traditions cold label coconut oil .. Is it ok to out in my tea as well and drink? I’ve heard you can do that… But it seems weird to drink oil

Reply
1. Wellness Mama
  
  December 18, 2015
  
  You certainly can!
  
  Reply
Dana

December 18, 2015

Am i able to use coconut chips and mix in food processor?

Reply
Rebecca

October 26, 2015

Sorry if I’ve missed it somewhere, but I was just wondering how long this can be kept for? I just made a big batch, it’s so delicious! I used just a little maple syrup, oh my goodness it’s like my grandmother’s coconut slice, except way healthier. Thanks for this recipe.

Reply
Yelena

September 28, 2015

Shredded coconut should be unsweetened?

Reply
Laurie

August 4, 2015

I would love to try this, but I cannot eat honey. Do you have a suggestion for an alternative to using honey in this recipe?

Reply
1. Grace.S
  
  August 11, 2015
  
  Maple syrup should work just fine, I think. Good luck!
  
  Reply
Erin

July 2, 2015

I bought dehydrated, sulfate free coconut. It was not like the tacky shredded coconut we remember as kids, but very dry. I had to add about twice the coconut oil as called for in the recipe and it looked like the consistency in your photos. I then added vanilla, cinnamon and honey and it thickened up again. It definitely feels more solid than peanut butter. Also it is grainy. Should the coconut butter end up as smooth as peanut butter? I had my very texture oriented son try it – he stuck his tongue on it and very much indicated that he did not like it! I like the flavor, but am not so sure whether the consistency I got was correct. Please help!

Reply
1. Wellness Mama
  
  July 6, 2015
  
  Actually it sounds pretty good! It should be a little thicker that peanut butter and a bit grainy. If you want it thinner, add a little more coconut oil 🙂
  
  Reply
Dennis

October 29, 2014

Hello, I’ve just tried to make this coconut cream, but it won’t get the PB substance, it is much thicker (and more granular?). Do I have to add anything to get the right consistancy?

Reply