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?

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”

Lisa McGillicuddy

January 30, 2015

I just made this with the leftover coconut from the clusters. I like it. I used vanilla and added just a tad of almond butter. It’s very energizing. Wow. I plan on eating a spoonful of this in the morning while (running around and) getting ready for work. I’m already using coconut oil in my coffee and this will wake me up for sure when I don’t have clusters in hand. 🙂

Reply
Lisa

January 3, 2015

For the first step, do you mean to really pulse it with short steps for about a minute or just let it blend continuously for a minute. Thanks.

Reply
Hannah

December 24, 2014

Can I use dessicated coconut? Or fresh coconut meat?

Reply
Marsha

December 23, 2014

Thank you for the inspiration! I will tweak it a bit and use for my hair!

Reply
Alecia

December 18, 2014

This coconut cream recipe DID NOT WORK FOR ME!!
I tried a blender and tried a good processor. Tried wit sweetened coconut and with unsweetened coconut. Pulsed bith times for what seemed like hours. NEVER got past the POWDER stage.
I’m going to go BUY Some coconut cream!!!!

Reply
Marie

December 7, 2014

Hi,

I now make my own home made almond milk and I use coconut flakes and vanilla bean for flavor. Could I replaces the flakes with this ….minus the added coconut oil though. I already make my own date paste which I add to my almond also

Reply
Tonu

October 3, 2014

Just to be clear….this is made with UNsweetened coconut, right?

Reply
Tanja

September 10, 2014

Hi there,
I’m going to make this in my food processor…
but I’m wondering if the heat generated by the food processor will affect the healthy properties of the coconut oil? (ie… will it make the coco oils go rancid/carcenogenic?)

Thanks!
Tanja

Reply
1. Katie – Wellness Mama
  
  September 12, 2014
  
  It should still be low enough heat that it will not.
  
  Reply
Yeoman

September 8, 2014

Could add water to this to make it into coconut milk or cream for general cooking ie curries ect. I don’t like buying the canned stuff and have seen some concentrates in the store that you add water to to make milk but they are packaged in plastic. this would be a great alternative.

Reply
1. Wellness Mama
  
  September 8, 2014
  
  I actually have a separate recipe for coconut milk: https://wellnessmama.com/2447/homemade-coconut-milk/
  
  Reply
Sally

July 24, 2014

I’m a coconut nut, so thanks very much for the recipes. I haven’t tried to make the coconut butter, but I think I really NEED to!

Reply
augustine faith

June 28, 2014

what are some of the presavatives used in preserving the cream

Reply
Hannah

June 23, 2014

Wow, definitely gonna try this!

Just wondering though, is there a limit to consuming this? I might go all-out and crazy and probably have a jar or two of this in a day, lol 😀

Reply
Lisa

May 20, 2014

What am I doing wrong? I am using a vitamix and cannot get the coconut to turn into the buttery form you mentioned. I even tried tripling the recipe like another comment suggested. Then I tried adding the melted oil but it seems too thick bc the blade just spins in the middle and builds up the coconut mixture on the side. Tried adding water too like another comment suggested, but no success. Now I just have a lot of wasted ingredients :(. Any suggestions?

Reply
Laura

March 21, 2014

How long can this be kept at room temp, before it goes off. Thank you.

Reply
1. Katie – Wellness Mama
  
  March 24, 2014
  
  I’ve had some in the pantry for over a year and it is still good
  
  Reply
Amy

February 20, 2014

I tried to make this, but the coconut never got past the powder consistency.

Reply
Sally

February 13, 2014

Tastes very good! In order to get this to work in my food processor I had to triple your recipe (3 cups coconut added 6 T coconut oil) this yields about one cup of coconut butter so I definite I suggest multiplying it!

Reply
Marie Adell Morgan

January 9, 2014

Since making this with the added water, even though it was quite yummy, the water made it more likely to go bad quickly, unless refrigerated. The pint of it I had in my purse started to get moldy and had to be thrown away. Very sad! I’m just posting this as a follow up, in case others were misled by me and ended up wasting their ingredients too! Sorry! I think it would be able to work if it were pressed out in a small pan or bowl, refrigerated, and then cut in to cubes or pieces that could be easily popped in the mouth and enjoyed. But, for unrefrigerated portability, don’t add the water. just my two cents. . .

Reply
Marie Adell Morgan

January 3, 2014

I liked this more when I doubled the recipe and added about half a cup of water. Yay! Yummyness and health, gotta love it!

Reply
Ron

December 17, 2013

How much coconut cream is a good snack? What would you recomment putting it on for a snack to keep my calories to a minimum? I also have IBS.

Reply
Janelle Moyer Bensinger

September 13, 2013

Would light olive oil possibly work with this? I don’t have any coconut oil and actually don’t care too much for using it (it’s a pain because it gets so hard) so I wasn’t planning on purchasing any anytime soon.

Reply
1. Rhonda Swetnam
  
  August 15, 2014
  
  Janelle, I would not recommend using Olive Oil. The combined taste of the coconut with the Olive Oil would not be good. If you don’t want to purchase coconut oil, try making the coconut cream without using any oil. You should still get a good product.
  
  Reply