Recipe: Rich and Creamy Coconut Peanut Butter

August 20th, 2013 - filed under: The Food » Recipes


There is a certain well-known vegan company that makes a certain peanut butter product that is almost certainly laced with crack cocaine, because it is so certainly addictive.

I kid! Seriously please don’t sue me.

I just really, really adore that coconut peanut butter in a really really addiction-level way. Sweet and smooth and oh-so-rich, it’s a perfect balance of peanut buttery goodness and coconuty awesome-sauce. It. is. amazing.

But man that stuff is pricey! Also palm oil, oof.


So I set out to make a dupe . . . and I did! Only three ingredients too.

This recipe tastes fantastic, but it’s also inexpensive and devoid of any moral quandaries. Win – Win – Win!

Here’s how it goes:


Open a 16-oz package of roasted, salted peanuts and empty the entire thing into the food processor. Then process the peanuts into a paste – not all the way until butter, but past the powdery, clumpy stage. Like so:


Next, add half a cup of coconut butter.


Coconut butter =/= coconut oil. They are different! Coconut oil is just that – oil, which is extracted from the coconut meat via pressing. Coconut butter, on the other hand, is made from blending up the meat into a smooth paste. So the butter has a thicker texture, and includes more nutrients – it’s a more “whole” food.


There are a number of brands of coconut butter out there, but my favorite by far is Nutiva’s Coconut Manna. The richness? Ridiculous!

So anyway, add 1/2 a cup of coconut butter along with 2 tablespoons of agave syrup, like so:


Now you’re going to blend like a mofo. I mean it, making homemade nut butters is serious business. You’ll need to let that food processor just keep on working. The butter will move through a variety of textural phases, like a crumbly stage, and that stage where it all clumps up in a big ball that circles the bowl on the blade. Keep going. And then you’ll be like SERIOUSLY THIS IS TAKING FOREVER IT HAS TO BE DONE ALREADY but nope, keep going after that.

At some point the butter will relax. Just like that, in an instant, the whole thing will sort of melt and the blade will run smoothly through and it won’t be changing consistency anymore – it’ll look like gooey creamy smooth butter. You’ll know it when you see it. Trust me.


So congrats! That’s when it’s done. Taste test it and see if you want to add another tablespoon or so of agave – that’s just a preference thing. When you’ve got it adjusted how you like it, transfer the whole shebang into a big glass jar. Make sure you eat plenty of the sticky sweet goodness along the way. You’ve been working hard, after all. You deserve a treat!


Coconut butter will keep in the fridge for ages. Enjoy it on oatmeal or overnight oats, on pancakes or sweet pudla, on toast or fruit, mixed up with chocolate chips or hey – just off the spoon! That’s how I usually do it . . .


  • Kyleigh

    Awesome!!! I’m addicted to that coconut peanut butter too and just realized last week that it had palm oil in it. I’ll have to try your version!

  • Lynn

    mmmmmm that looks soooo god!

  • veganinbrighton

    That looks delicious!

  • Shiny Green Life

    Oh man … that looks amazing! I’ve never heard of coconut peanut butter before, but as I have an addiction to both coconut, and peanut butter, I’m guessing I’d also be in love with this one!

  • Monika {windycityvegan}

    Making this over the weekend! So glad you put this recipe up – I’ve been meaning to whip up something similar, but didn’t know where to start because I haven’t tried the expensive product which shall not be named. (And winging it could quickly get expensive.) I’ve been avoiding palm oil for so long (well, only two or three years but in Nina Years it is a long freaking time) that I put homemade vegan butter into our old Earth Balance containers. I hope Daiya and EB create palm oil free versions of their products SOON.

  • Stefanie

    Do you think this would work with almonds? My youngest hasn’t had peanuts yet. I love that brand of coconut butter; I’ve been mixing it with tahini, molasses, and dates and plopping in with my baby’s oats and quinoa.

  • Monika {windycityvegan}

    Hey Stefanie, if you end up making it with almonds would you mind posting results here? I’m probably going to make it with cashews and was wondering the same thing about using different nuts. My biggest concern before seeing Say’s recipe was the ratio of coconut butter to nuts.

  • Banana Wonder

    This looks soooo good! Need to get my paws on some coconut butter.

  • Emily Nolan

    yum! looks great sayward!

  • bitt

    oh yum.

  • Jenny @ simply be me

    I made homemade nut butter for the first time this weekend. Chocolate coconut almond butter. I thought I was going to burn out the motor on my food processor :) And I finally figured out the key ingredient – patience!

  • coconutandberries

    Coconut-peanut sounds the best! 2 for 1 deal :) I make my own coconut butter so I’m wondering if I could sub in for store-bought. Any thoughts?

  • Rachel

    Just tried the store bought coconut-peanut butter for the first time a few weeks ago, and I was hooked. For my pocketbook, this recipe could not have come at a better time.

  • luminousvegans

    This looks so good. I love peanut butter and I love coconut butter so I imagine this will be something to love also.

  • Deirdre

    The mystery of the peanut butter-coconut product that shall not be named is eating me up. Do we have it out east? Anyone? I’m so intrigued. Or perhaps I shall never know and forevermore label my homemade jar of pb-coco goodness: Bonzai Dip!

  • Emily Aguilar

    I just made this and it is AMAZING!!! I think I know what I will be making for Christmas gifts this year! I especially love that it is not made with palm oil!

  • bohemianmatka

    Emily, what a great idea! This would make an awesome holiday gift… I wonder if it would ship well? Maybe that’s a stupid question (meaning is it suppose to be refridgerated immediately)?

  • bohemianmatka

    Do you just throw the coconut meat in a food processor and vala! coconut butter? Is it cheaper that way than buying a jar of it? I’m just asking since I live out in the middle of nowhere Texas (yes, I’m 1 1/2 hours from any suitable grocery store, no joke!) and it may be easier to buy coconuts than a jar of coconut butter.

  • bohemianmatka

    Please share your recipe! :)

  • bohemianmatka

    Yes please if you use almonds, let us know how it turns out. I also have an abundance of cashews in my pantry and would probably just use those instead of peanuts also.

  • bohemianmatka

    What is your recipe for homemade vegan butter? I’ve just been using soy-free Earth Balance. BTW, the ONE grocery store remotely close to me that carried Earth Butter cooking sticks stopped carrying them! IDK, they were just so much easier to cook with that the tubs… or maybe I’m just lazy! ;)

  • coconutandberries

    I actually just use unsweetened, dried shredded coconut. It works a treat! It takes a while like making nut butter but patience pays off :)

  • Monika {windycityvegan}

    I like the vegan butter recipes on both and, and make them based on which ingredients I have on hand. The banana version of’s recipe is amazing in pastries and tea cakes.

    Before you make either one, you should read Mattie’s article about the science of making vegan butter:

    Mattie’s recipe on

    Bryanna’s recipe on

  • Bianca-Vegan Crunk

    I LOVE that EB coconut PB. But homemade (and palm oil-free) is even better!!!!!

  • Bianca-Vegan Crunk

    Two words. Rhymes with Dearth Valence. Haha!

  • Deirdre


  • Sayward Rebhal

    It would definitely work, in terms of being functional and I’m sure very tasty. It would taste different, of course, but it would definitely *work* with any nut butter. Let me know if you try, yeah?

  • Sayward Rebhal

    It is! All about patience for the homemade nut butters.

  • Sayward Rebhal

    You can make your own coconut butter by putting dried shredded (unsweetened of course) coconut in the food processor and just blending it into t butter, like you would with nuts. Just the plain coconut shreds you can buy.

  • Sayward Rebhal


  • Sayward Rebhal

    Heehee, thanks Bianca!

  • Sayward Rebhal

    YAY! So glad you liked it Emily, and thanks for sharing. =)

  • Sayward Rebhal

    I do refrigerate it, not sure ho it would keep unrefrigerated. I don’t think I would risk it.

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  • Imogen Michel

    This looks so good! I can’t wait to try making it :)

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  • Becca

    Hi Sayward!! My first comment on here:)….this looks sooo good & perfect timing -we just ran out of PB & really Love that there are only 3 ingredients!!! I also had no idea about the palm oil until I read some of the past comments below. Really good to know and happy I can be more aware of what I’m purchasing for Phoenyx and I:)

  • Sayward Rebhal

    Yay, hi Becca! First comment on the site, woo-hoo! Yeah this stuff is amazing, I had some for breakfast this morning. Phoenyx will love it and the coconut oil is soooo good for that little growing brain! =D

  • Kay Kay Goethe

    hey there. i was googling for ratios to do a copycat of another popular brand that rhymes with shmopical shraditions (2 ingredients: coconut & peanuts, in that order). thanks for posting this, but my OCD won’t let me leave without commenting … the “mystery” brand to which you refer actually contains coconut OIL, not butter. in fact, i’ve read several reviews (by obvious coconut haters) that say “you can’t taste the coconut” .. duh! ;) thanks again!

  • Bianca Jackson

    I am allergic to coconut meat but can handle coconut oil, could I substitute the coconut butter for coconut oil and come out with a similar result?

  • Sayward Rebhal

    Hi Bianca, so coconut oil would definitely not act the same in this recipe. I’m not sure what the result would be – probably tasty but with a much different texture, and it may separate over time. I’m not sure, but I do know for sure that coconut oil and coconut butter are not interchangeable – it’s like the equivalent of peanut oil and peanut butter.

  • Elise

    This sounds great! I have some homemade coconut butter sitting on my counter, and I’ve just been waiting to find a good way to use it. Yum!

  • Dave Sturdy

    Is coconut butter the same stuff as raw virgin coconut oil? Or could I use this instead?

  • Sayward Rebhal

    Definitely not the same thing! You cannot sub coconut oil in this recipe.

  • Guy Flanderson

    I really love peanut butter and this is something I will definitely be making soon. I recently tried these awesome gluten free cookies that are from Michigan and they were really amazing,

  • Diane Braund

    This recipe is fantastic. I used caramel roasted peanuts instead. Omg so good. Thanks for posting.

  • tom greg

    Thanks for this recipe! How long would it last at room temperature? If I made it as a gift and mailed it to someone would it be okay…? Thanks again.

  • Crystle Ardoin

    That’s exactly how I plan to use this recipe as well. Happy bellies this holiday season!

  • Jonathan Hilts

    This worked well for me. As an experiment, I cut the recipe in half. I used a solid honey that is produced “locally” (Big Island, same state as us here in Honolulu) instead of agave nectar.

    So far it has passed the knife-licking test; we’ll see about the bread-spreading test tomorrow morning.

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