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Blueberry-Vanilla Coconut Butter

I am utterly addicted to coconut butter. The melt-in-your-mouth smoothness, the rich texture, and the naturally sweet taste combine to make the perfect straight-off-the-spoon experience. I used to buy jarred coconut butter at the store, but my wallet didn’t appreciate the habit—so I figured out how to make it at home from scratch. My world has never been the same!

It didn’t take long for me to start creating new, adventuresome varieties of coconut butter in my own kitchen, and I truly hit the jackpot with this flavor combo. The wild blueberries turn the coconut butter into a fruity treat, and when topped off with a whisper of vanilla and a kiss of sea salt, you’ll think you’ve died and gone to coconut heaven.

Blueberry-Vanilla Coconut Butter

This Recipe is :





1 1/2 cups


  • 3 cups unsweetened shredded coconut
  • 1 cup fresh (or thawed frozen) wild blueberries (preferably organic)
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon sea salt
  • 1 packet stevia or 1 tablespoon sweetener of choice (optional)


  1. Place the unsweetened shredded coconut in a high-speed blender or food processor and blend until completely smooth and buttery. In a Vitamix or Blendtec, this will only take about a minute (use the tamper to move the mixture downward). In a food processor, this will take 5 to 10 minutes; be patient!
  2. When the coconut has turned smooth and buttery, add the blueberries, lemon juice, vanilla, and salt and blend until completely smooth.
  3. Taste for sweetness, and if desired, add the stevia or other sweetener and blend again until smooth.
  4. Transfer to a glass jar to store.  The butter will keep at room temperature for up to two days; for longer storage, keep in the refrigerator and let soften at room temperature before enjoying.

Nutrional Information

Fat - 7.3g (Saturated - 6g)
Carbs - 3.8g
Fiber - 2g
Protein 8g






Amber Shea Crawley is a classically trained chef, linguist, and writer in Kansas City, Missouri.  Specializing in healthful plant-based food, Amber is the author of the vegan cookbooks Practically Raw and Practically Raw Desserts as well as the ebook The REAL FOOD Cleanse. She blogs at Chef Amber Shea.



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8 comments on “Blueberry-Vanilla Coconut Butter”

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3 Years Ago

Amazing Idea! Looks & sounds delicious!

3 Years Ago

I tried raw coconut butter for the first time last week (had a cocoa one awhile back + loved it). I never thought to do blueberry vanilla, you're a genius! I came up with a fun recipe, for chocolate coconut butter candies - all raw ingredients. Check it out when you have a moment. I bet your version would taste great in candy form! http://www.shortgirllongisland.com/2012/08/coconut-butter-chocolate-candy.html Michele short girl, long island

3 Years Ago

This looks divine! I have tried to make coconut butter before in my Vita and have been unsuccessful. Perhaps because I was not using enough? I will give this one a shot since I LOVE blueberries! Thanks so much for the recipe!

Amber Shea @Almost Vegan
13 May 2012

Hi Dori! To make coconut butter in the Vitamix, you need to start with at LEAST 3 cups of shreds - otherwise there won't be enough for the machine to work on once it grinds down. Also be sure to keep blending and blending and blending until it gets smooth and liquidy - it can take a couple minutes!

3 Years Ago

How do you use it?

Amber Shea @Almost Vegan
13 May 2012

However you want to! Slather it on graham crackers or toast, smear it on cut fruit, or just eat it with a spoon. :)

3 Years Ago

What a brilliant idea! This sounds absolutely yummy!

Amber Shea @Almost Vegan
13 May 2012

Thanks Alicia! Enjoy. :)

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