Toasted Coconut Butter. Just when you thought coconut butter couldn't get any better.
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5 from 1 vote

Kitchen Basics: Toasted Coconut Butter

I made this Toasted Coconut Butter in my Thermomix, but have also had success making coconut butter in a food processor. I have not, however, made coconut butter using a hand held blender or normal blender, so cannot advise whether it is possible to make coconut butter with these appliances.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Author: Tania @ The Cook's Pyjamas


  • 4 cups shredded coconut minimum


  • Preheat the oven to 160C (140C fan forced).
  • Spread the shredded coconut evenly over two large baking trays.
  • Toast the coconut for 4 minutes, then stir the shredded coconut thoroughly to evenly distribute the toasted shreds.
  • Continue to bake, stirring every 2 - 3 minutes, until the coconut is evenly browned. I went for a medium brown colour, but feel free to take it darker if you prefer. Just make sure to keep a close eye on the trays towards the end of the baking time as coconut burns very quickly.
  • Remove the trays from the oven, and allow to cool slightly.
  • Fill your food processor bowl, and process for at least 5 - 8 minutes, until the shreds become liquid.
  • Pour into a glass jar, and allow to cool. The butter will harden on cooling.
  • Store in a dark cupboard for up to six months.


I made this in the Thermomix on Speed 8 for 5 minutes. It produced a lovely smooth, dark butter.