Strawberry Coconut Butter

I first discovered coconut butter at my local health food store.  Purchased more out of curiosity than anything, one little bite and I was positively hooked!

This Strawberry Coconut Butter came after experimenting with this brilliant Coconut Butter recipe from Lexi’s Kitchen.  Filled with nutrient dense coconut and coconut oil, coconut butter is one of those perfect foods that is loaded with medium-chain fatty acids, lots of fiber, protein vitamins and minerals.

Somewhere between strawberry mousse and strawberry cream cheese, this spread is perfect for your grain-free biscuits (recipe coming soon), grain-free waffles, pancakes or simply straight off the spoon!  However you use it, I hope you find this spread as easy and delicious as we have!



Strawberry Coconut Butter


  • 4 c Unsweetened Shredded Coconut, divided
  • 2 c Strawberries (fresh or thawed if using frozen)
  • ¼ c Coconut Oil


  1. Add 3 cups shredded coconut, strawberries and coconut oil to high speed blender.
  2. Blend on high until smooth, tampering as needed.
  3. Add final cup of flakes and blend on high until smooth and creamy.
  4. Transfer to mason jar and store in your refrigerator until ready to serve.
  5. Makes approximately 3 cups.

Do you have a favorite coconut recipe?  Don’t forget to enter this month’s Ingredient-Challenge Monday, just four days left for you to enter for the chance to be featured on next month’s ICM Ingredient Announcement!

This recipe is also being shared at: Friday Foodie Fix, Wellness Weekends


  1. Sabrina says:

    Hi! this looks/sounds perfect! I’m just curious before i make it…why do you wait on the last cup of coconut to be added later? My daughter is not big on the consistency/feel of coconut…but is good on the taste…so i don’t want any coconut flakes left in it and didn’t know if that was the purpose of keeping the last cup of flakes out till later? Just curious, planning to make it asap!

    • 🙂 Sabrina, great question. Reserving the final cup of shredded coconut actually helps ensure smoother texture. My Vitamix, and from the sound of it, Lexi’s BlendTec couldn’t get the butters to be as smooth as we would like without braking it down this way.

      Hope that helps!

  2. Wow what a great idea. I think I’d probably serve it on my finger. 🙂 Thank you for sharing it on Friday Foodie Fix.

  3. Healthy and spectacular in so many ways! LOVE the color. I could see some little girls going crazy over that at a princess birthday party. 😉


  4. Sabrina, by adding in stages you are giving the coconut a chance to blend … and get warmer as you blend. As the mixture warms, it becomes more liquid … which helps to get the next cup of coconut blended in and smooth. If you think you see steam, it’s not … it’s actually small particles of oil : ) xoLexie (thanks for the mention Sunny! … looks fabulous!)

  5. I love your strawberry coconut butter a lot! It looks georgous & so appetizing too! 🙂

    I also have made your vegan condensed milk a lot! 🙂

  6. Kimberley says:

    Would I be able to substitute dessicated coconut for this? Really fancy making this tonight but don’t want to have to go to the shops!

    • Kimberly,

      Dessicated coconut should work fine, although you may need to adjust the amount of oil in the recipe. I would start out with about 1/2 the oil and go from there, continue adding until you get the consistency you desire.

      I hope this helps!

      Please report back and let in know how it goes. xoxo

  7. hi! I was wondering how long this keeps in the fridge? thanks! Have a great day!! 🙂

    • We have left this in the refrigerator for up to 7 days. It is rare that it lasts that long, but 7-10 days is typically safe for refrigerated foods.

      🙂 I hope you enjoy! xoxo

  8. What a genius simple recipe, Sunny! Love it. Anything with strawberries is good for me and coconut butter is amazing. But I honestly love the color of this butter the most — it’s foods like that that make me happy 🙂

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