Name: Coconut Cream Concentrate Recipe
Prep time: 5 min
Total time: 5 min
Ingredients: 1 cup shredded coconut ((or coconut flakes, unsweetened)); 2 TBSP coconut oil; 1 TBSP honey; vanilla extract; chopped nuts; raisins; cocoa powder; chia seeds

Coconut cream concentrate (also sometimes called coconut butter) is an incredibly tasty and filling way to get in your healthy fats from coconut! In essence, coconut cream concentrate or coconut butter is like a coconut version of peanut butter.

Coconut flesh is blended at high speeds to create a creamy, buttery consistency. It is dense, filling, and packed with protein and beneficial fats.

It is super easy to make and can be flavored with cocoa powder, nuts, dried fruit, etc. for yummy variations. If you like coconut at all, this is a great way to enjoy it!

Coconut Cream Ingredients

dried, unsweetened shredded coconut or coconut flakes
coconut oil
optional flavorings including: real vanilla extract, chopped nuts, raisins, cocoa powder, chia seeds
food processor or high powered blender (I use a Vitamix)
honey, maple syrup, or stevia for sweetness (optional)

Coconut Cream Concentrate Recipe

Make your own coconut cream concentrate or coconut butter with this simple recipe that uses just coconut, coconut oil, and optional flavorings.

Prep Time 5

Total Time 5

Calories 94kcal

Author Katie Wells

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Servings

cup

Ingredients

1 cup shredded coconut (or coconut flakes, unsweetened)
2 TBSP coconut oil
1 TBSP honey (or maple syrup, or 10 drops liquid stevia, optional)

Optional flavorings

vanilla extract
chopped nuts
raisins
cocoa powder
chia seeds

Instructions

Pulse the shredded coconut or coconut flakes in the blender or food processor. At first, it will be powdered, then it will start to stick to itself and become smooth like almond butter.
When it starts to get thick, add 2 TBSP of melted coconut oil and keep blending until smooth.
Add sweetener and mix until smooth.
Add any flavorings and mix by hand.
Enjoy!

Nutrition

Nutrition Facts

Coconut Cream Concentrate Recipe

Amount Per Serving (1 TBSP)

Calories 94 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 8.1g51%

Sodium 5mg0%

Carbohydrates 3.3g1%

Fiber 1.3g5%

Sugar 0.9g1%

Protein 0.9g2%

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

Notes

Once you make this coconut butter, it will stay good for a very long time. Just store in a tightly sealed container at room temperature or in the refrigerator.

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

This is one of my favorite ways to eat coconut. What’s yours?

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

76 responses to “Coconut Cream Concentrate Recipe”

Sharon

April 9, 2020

How can coconut cream concentrate (coconut butter) be substituted for coconut cream in a recipe ?

Reply
Teri

November 28, 2018

I’m learning all these terms too! In a dilemma since Thai kitchen’s canned coconut milk formula changed and there is no longer that thick hard cream at the top when cooled, I’m looking for a way to make it myself because all “coconut cream” products seem to be a processed mixture. I just asked a manufacturer and they said their coconut butter which is pure ground flesh is not what I’m looking for,so where does that cream come from!!!! Would this recipe be like the fibrouous butter? Or a creamy milk? I guess what I was using was something in between the good stuff that came to the top of the milk in the fridge

Reply
Shan

September 14, 2017

How long was the shelf life of the creamed coconut out of the fridge?

Reply
1. Wellness Mama
  
  September 14, 2017
  
  I’ve had some in the pantry for over a year and it is still good.
  
  Reply
Agi

September 18, 2016

I read all the reviews, failures and successes. The recipe sounded good, so I thought that I would give it a try! Perhaps it was the dry coconut flakes that I used, it turned out gritty and was not smooth like peanut butter. I used my black & dekker processor which always grinds nuts to a smooth paste. It’s definitely a powerful blender and ran it for at least 20 minutes. The coconut became fine but never changed to creamy, eventually I added the oil as I gave up. Disappointed at the end results.

Reply
allegra hayim

August 29, 2016

to make coconut cream when you pulse do you use any liquid at all
Vitamix said i coudl not pulse cocnut flakes , ii would need to use some fluid
Can you please tell me exactly how you pulse and for how long.
Ii am new to using the vitamix
kindly
Allegra Hayim

Reply
Audry

June 24, 2016

I have an omega 8000 series juicer that I used with the blank to make nut butters. I used the dried coconuts shavings from Tropical Traditions. Apparently they don’t have enough fat on their own to make a nut butter. I tried adding real butter (just a little) and still not enough. I had some roasted pecans that I ran through it with the coconut. That worked! Added a little salt and raw honey. It was great!!

Reply
Deborah Langton

March 8, 2016

I want so badly for this to work. Its currently sitting in my vitamix all warm and steamy, but crumbly, like wet sand. I pushed it down with the plunger thing, and to no avail. It just wont turn into butter. Please help. I dont want to waiste it.

Reply
1. Wellness Mama
  
  March 11, 2016
  
  It will be a more crumbly texture than actual butter. It should resemble the texture of a natural peanut or almond butter…
  
  Reply
Megan croman

February 25, 2016

This is not coconut cream, it is coconut butter

Reply
Nikki

January 14, 2016

Can I use coconut butter for this? I normally use Vita Labs pure organic virgin coconut butter- can I use it instead of the cream concentrate? I am a bit confused as to the difference between the cream and the butter. I did go to the website and asked a representative what was the difference and she said that wasn’t it. I just thought I’d ask since I have not tried it as yet and don’t want to waste a cup of the butter.., it’s pretty expensive.

Reply
Barb

September 21, 2015

What would be better in coffee, coconut cream or milk?

Reply
1. Wellness Mama
  
  September 21, 2015
  
  I like it in coffee, but feel free to experiment! It’s very tasty…
  
  Reply
Gina

April 18, 2015

Hi! I just want to say thanks.
I was looking for coconut butter to buy, but when i digged further into the subject… Wow a hole new world… so many possibilities, you can eat it, add it too food, creams, sun protection, oil pulling, and probably others.. but the down side, if you want good organic quality it can get very expensive, i live in Bulgaria, Europe, and a 400g jar from Nature’s way is about $22, I don’t know for US, but here that is ridiculous… so yesterday after reading some of your articles i decided to get down to action.. I bought 2 coconuts, shredded and dried the pulp, and after I passed 1st through a coffee grinder, cup by cup, and in the end I obtained the real butter with a hand blender, and i can not believe it 🙂 I succsed, my kitchen is a mess, lots of dishes to wash, but I am very happy.
Thank you again, you and coconut mama are an inspiration. I wish you all the best!

Reply
1. Joanie Troester
  
  July 2, 2015
  
  I had my first coconut oil experience today and am so excited! After reading about the benefits of coconut oil, I decided to make some. I live in Mozambique and perhaps a trip to South Africa could yield coconut oil already made, but we have coconuts everywhere here. I read about how to make it on the internet. I used the white part of 4 coconuts plus the water of them. Cleaned, blended, strained and put in the frig to separate. I only got basically two layers instead of three. Most of it became very solid, like butter; a little bit of which was like cream and a very little bit of water at the bottom.
  
  This yielded 8 cups of coconut flour (gluten-free!) plus 2 cups of liquid. Excited to try this again!
  
  Reply