Coconut Cream Recipe

Coconut Cream Butter

If your kids are like mine, they get hungry often, especially during a growth spurt. Since most snack foods are sugar-laden or chemically 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.

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 Recipes



Yield 4


  • Ingredients:
  • 2 cups shredded coconut
  • 3-4 Tablespoons of slightly melted coconut oil (or more if needed)
  • 2-3 Tablespoons Cocoa Powder (optional) or 1 teaspoon vanilla (optional)- or both
  • 2 tablespoons honey (optional- or more/less to taste)


  1. What to do:
  2. Pulse the shredded coconut in a food processor or high powered blender. I use a Vitamix and it works perfectly. It will be powdered at first but will start to get thicker and stick together.
  3. Slowly add the coconut oil and it will form a thick, but moveable texture. If desired, add the cocoa powder/honey or vanilla/honey.
  4. Blend to incorporate and store in a glass mason jar or other container.
  5. Enjoy!

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

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Reader Comments

  1. one of our favorites is a dip/spread made from cream cheese, vanilla yogurt, (or any flavor you prefer). I blend them together, add honey, agave, or maple syrup if extra sweetening is needed, and optionally sprinkle chopped nuts on the serving portion on the plate. We eat this with sweeter crackers, on toast, or with sliced fruit. the options are endless. Lemon yogurt is awesome with softer fruits too.

    • I’d love to see your recipe! 🙂

  2. I have tried making this before using the recipe from theclothesmakethegirl. I can’t get the texture to be the same as the store-bought Arianas. Any tips?

    • I haven’t tried that brand… is your version thinner or thicker?

      • storebought is smoother. Possibly a little thicker.

  3. I tried making this but mine didn’t end up with a peanut butter texture. It’s more coarse. Perhaps I the oil needed to be more liquid? Or I needed to use more of it? Despite it’s crumblier texture, my 3-year old son still loves it. 🙂

  4. Another healthy snack, freeze a ripe banana, run under hot water until skin can be removed and eat…it’s like banana ice-cream.

    • If you peel them before freezing them, they still remain a good color/texture, but you don’t have to deal with the frozen peel. I hope this makes your life a little easier and saves water! 🙂

  5. Do you use your wet or dry blade on the Vitamix? I’ve had trouble getting a smooth consistency in our coconut butter.

    • I use the wet blade… it is definitely more the consistency of a natural peanut butter than smooth butter…

  6. this sounds really yummy!

  7. I couldn’t get this to work out in my Vitamix. I tried the wet blade first and I needed SO much coconut oil and was still getting nowhere. Then I tried the dry blade (I’m new to the Vitamix, just got one, thought I had nothing to lose lol.) Still didn’t get the right consistency. What could I have done wrong? I think if I attempt this again I’m going to put the shredded coconut in the dry blade then add the stuff to it in the wet blade.

    • I just do it all at once. I should clarify, in case it didn’t make sense above, that this is more the consistency of natural peanut butter than cream or whipped cream…

      • I hate to beg you for more, but could you add on a picture of it that shows the texture better? Regardless, I love your recipes and what I ended up with tastes delicious!

        • Good idea, I will try to get a better picture up soon.

  8. Once made, does it have to be refrigerated?

  9. I don’t have a Vitamix. Can I do it in a blender? Also, the coconut shredded is fresh? That would be great to make with the leftover for making coconut milk!

    • I used Dried coconut in this but you can use fresh as well it just needs to be refrigerated. A blender should work though it might take a little longer

    • I usually use my food processor instead of my vitamix for coconut butter. It takes forever but it gets the job done.

  10. I just made this pie and I had to run to the computer to post my review. This coconut is fantastic! This is a quick coconut recipe that tastes like it took hours.

    I also found some recipes here that you may like

  11. I absolutely LOVE coconut. I try to use coconut in everything I cook. Ever since I found this site I have been going through a health craze. I also found this other website called Coconut Mama. She has a lot of neat and healthy recipes. I have been trying to find a good recipe for chocolate. Do you have that?

  12. mixing coconutoil with a little honey and cinnamon to taste and eat a half teaspoon instead of chocolates when that sweet craving starts

  13. Do you/Can you refrigerate?

    • You definitely can but it isn’t necessary

  14. All these ingredients are delicious and great for the skin. Couldn’t this be used as a body butter (?) or a hair mask conditioner??

  15. thank you! one of my latest favourite snacks is to make a salted ‘caramel’ apple dip, i gently warm up some coconut butter, add a splash of real maple syrup, a dash of himalayan sea salt and a drizzle of coconut milk. Stir it up and dip green apple slices into it. oh so yummy!

  16. I enjoy reading all your post. Thank you. This sounds good. I ll have to try.

  17. Can you use shredded coconut that you have just made coconut milk from?

  18. Just curious, do you store this in your fridge or pantry? Thanks!

  19. 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?

  20. 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!

    • 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 🙂

  21. 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?

    • Maple syrup should work just fine, I think. Good luck!

  22. Shredded coconut should be unsweetened?

  23. 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.

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

  25. 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

  26. 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?