Chocolate Coconut Butter Coconut butter, coconut oil, coconut cream, cocoa powder, vanilla and salt. Yum! 1 Pint 1/2 cup of coconut butter 1/2 cup of coconut oil 3/4 cup of coconut cream 1/4 cup of honey 1/2 cup of cocoa powder 1/2 tablespoon of vanilla extract 1/4 teaspoon of salt

Chocolate Coconut Butter

Chocolate Coconut Butter Recipe

We’ve been making coconut butter in our home for several years. We love to use it to make fun desserts, frosting and spreads.

Today I’m sharing a recipe for chocolate coconut butter made with coconut butter, coconut oil, coconut cream, cocoa powder, vanilla and salt. We like to eat this off the spoon but you can also melt it and use it as a glaze over baked goods and fruit.

Chocolate Coconut Butter

 

Chocolate Coconut Butter

Ingredients:

  • 1/2 cup homemade coconut butter – or buy here
  • 1/2 cup coconut oil – buy here
  • 3/4 cup coconut cream – buy here. Coconut cream is the cream on top of canned coconut milk. Place the coconut milk in the refrigerator for several hours before opening. The coconut cream can be scooped off the top easily when the coconut milk is cold.
  • 1/4 -1/2 cup honey
  • 1/2 cup cocoa powder – buy here
  • 1/2 tablespoon vanilla extract – buy here
  • 1/4 teaspoon salt – buy here

Instructions:

  1. Gently heat coconut butter and coconut oil over low heat in a small sauce pan.
  2. Once the coconut butter and oil is melted take off heat and allow to cool.
  3. Mix melted coconut butter and oil with the remaining ingredients.
  4. Pour into storage container and store in the refrigerator.
  5. The chocolate coconut butter will have a similar consistency of most nut butters.

Chocolate Coconut Butter
 
Author:
Serves: 1 pint
Ingredients
  • ½ cup homemade coconut butter
  • ½ cup coconut oil
  • ¾ cup coconut cream. Coconut cream is the cream on top of canned coconut milk. Place the coconut milk in the refrigerator for several hours before opening. The coconut cream can be scooped off the top easily when the coconut milk is cold.
  • ¼ -1/2 cup honey
  • ½ cup cocoa powder
  • ½ tablespoon vanilla extract
  • ¼ teaspoon salt
Instructions
  1. Gently heat coconut butter and coconut oil over low heat in a small sauce pan.
  2. Once the coconut butter and oil is melted take off heat and allow to cool.
  3. Mix melted coconut butter and oil with the remaining ingredients.
  4. Pour into storage container and store in the refrigerator.
  5. The chocolate coconut butter will have a similar consistency of most nut butters.

 

About the author: Tiffany is a real food mama who lives in Oregon. She is a stay at home mom of three coconut babies. She is passionate about traditional and healing foods. As a true believer in the health benefits of coconut, she uses coconut products in almost all her cooking. Subscribe to The Coconut Mama’s Newsletter for more articles like this one.
24 comments… add one
  • Susan April 1, 2016, 8:25 am

    LOVE that your link for Cacao is for a product made in Peru. Which means it is highly UNLIKELY that this cacao was harvested by children held as slaves (as is the case in most Ivory Coast Cacao) Thank you for NOT supporting the big chocolate companies which are COMMITTED to knowingly using slave sourced Cacao until 2020.

    Reply
  • Gypsy Magician October 22, 2015, 9:50 am

    Just be careful, if you’re healing. Cocoa (and chocolate) are among the highest sources of nickel, since they are usually made with stainless steel equipment. I found one source of stone-ground chocolate, but it has too much sugar for me. Healthier people can cope with this from time to time, but if your elimination organs are compromised from past damage, you can overload yourself and start getting skin breakouts, etc.

    Reply
  • Kevin June 14, 2015, 10:50 am

    Hi, both links to the coconut oil and coconut butter direct me to the same Amazon product: Nutiva coconut oil, so what is the difference or can you simply use 1cup of Nutiva? Thanks!

    Reply
  • Jennifer April 28, 2015, 9:19 am

    Do you store this in the refrigerator or can you leave it in the pantry?

    Reply
  • Carly April 18, 2015, 2:47 pm

    My mouth is watering!

    Reply
  • Deanne February 21, 2015, 12:05 am

    Sounds great.. I am intending to use ths as ” icing” or frosting on my healthy no sugar chocolate cake…..yum

    Reply
  • Heather May 16, 2014, 7:00 am

    How much stevia would you recommend instead of honey?

    Reply
    • homeschooling6 October 16, 2014, 5:48 pm

      I make my own Truvia, and I put about 2tsp. To make homemade Truvia I use one cup Erythritol and 1tsp Stevia powder. I would start with 1tsp, taste and add more if needed. That’s what I did. Because I didn’t use raw honey, I also put a little less organic raw cocoa powder. Just play around with it. 🙂

      Reply
  • Homeschooling6 October 5, 2013, 9:10 am

    I made this and it’s so good. Thank you for sharing!

    Reply
  • Rebecca Rachael Vega June 19, 2013, 12:15 pm

    Approx how many cans of coconut milk did it take to get that much coconut cream, out of curiosity? Just trying to write up a shopping list of new things to cook with the kid-o’s 🙂

    Reply
    • Kim November 11, 2013, 6:01 am

      One 398 ml can of premium full-fat coconut milk had almost exactly 3/4 cup of cream in it. (I think that’s a 14 oz can.)

      Reply
  • Barbara Sampson May 29, 2013, 3:45 pm

    Isn’t this going to be really hard in the fridge?

    Reply
  • Coco-Nut May 29, 2013, 9:14 am

    I just made this but yours is so pretty and mine has fat on the top.. any clue as to why.. I did everything according to the recipe.. sure is tasty!

    Reply
  • Lykke May 20, 2013, 7:09 am

    I just made this today, and it’s SO good. Thanks for the great recipe 🙂

    Reply
  • Karibeth Soto May 18, 2013, 9:11 am

    This looks awesome… I think I might eat it by the spoonful!!
    😀

    Reply
  • Michele Brown May 18, 2013, 2:14 am

    Hi, We can use coconut oil, but not coconut meat or coconut with sugar in it. I still have coconut cream on the shelf (am hoping we can eventually eat it if it does have sugar in it) – think this recipe will work without it?

    Reply
  • stevienext May 17, 2013, 6:57 pm

    Mmmmm…I’d like to lick my screen right now—delicious photo!

    Reply
  • Jamie May 16, 2013, 11:51 am

    How long will this last in the fridge? Is there an “expire” date?

    Reply
  • Dawna Austin May 16, 2013, 10:54 am

    What if we have coconut cream concentrate.. how much would we use then (instead of coconut cream)

    Reply
    • Tiffany @ The Coconut Mama May 16, 2013, 10:59 am

      Dawna, coconut cream concentrate is the same as coconut butter. You can use that for coconut butter in this recipe but you cannot sub the coconut cream from coconut milk with the coconut cream concentrate.

      Reply

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