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Homemade Full GAPS coconut butter in a clear glass jar with a spoonful beside it
Ebonie Garnica

Homemade Coconut Butter for Full GAPS

One-ingredient Full GAPS coconut butter made from five cups of additive-free dried coconut, with exact food-processor and high-speed-blender cues.
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Prep Time 5 minutes
Processing 5 minutes
Total Time 10 minutes
Servings: 12 servings
Course: Condiment, Ingredient, Snack
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 5 cups finely shredded dried unsweetened coconut additive-free, about 16 ounces

Equipment

  • Food processor with metal blade or high-speed blender with tamper
  • Flexible spatula
  • Measuring cups
  • Clean glass jar with lid

Method
 

Food Processor Method
  1. Put all five cups of coconut into the food processor fitted with the metal blade.
  2. Process continuously. The coconut first looks crumbly, then gathers into a damp paste, and finally loosens into a runny butter. Depending on the machine, this takes about 5 to 15 minutes.
    Dried coconut at the damp paste stage in a supported food processor
  3. Stop when the butter is runny and as smooth as the machine can make it. Scrape it into the jar.
High-Speed Blender Method
  1. Put all five cups of coconut in the blender and secure the lid.
  2. Run the blender at its lowest speed for about 2 minutes. Use the tamper as needed to keep the coconut moving.
  3. Increase the speed gradually as the coconut liquefies. After about 4 minutes, when the butter moves on its own, blend at medium-high speed for 2 additional minutes.
    Coconut butter circulating on its own in a supported high-speed blender
  4. Scrape the finished butter into the jar.

Notes

Full GAPS: Use additive-free dried unsweetened coconut. Coconut butter belongs on Full GAPS, not the Introduction Diet. Do not add oil, water, milk, sweetener, flavoring or commercial emulsifier.
Texture: Dry shreds become fine crumbs, then damp clumps and paste. Continue until the butter loosens, circulates and falls slowly from a spatula with no dry pockets.
Yield: The five-cup batch yields just over 1 1/2 cups, recorded as 12 servings. The 2x control uses 10 cups coconut and doubles the servings.
Storage: Refrigerate in a covered glass jar. The butter hardens when cold. Soften the closed jar in hot water and stir occasionally, or warm gently in a warm oven for 20 to 30 minutes, stirring occasionally.

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