Today I heard about a product I had never heard of before… coconut peanut butter. It is a product of Hawaii. I decided to see if I could make it myself. It turned out awesome and is kiddo approved. Next time I will use raw almond butter instead of peanut butter as we know that almond butter is better for you than peanut butter. For this recipe I used a container of peanut butter that I got from Raleys- using their peanut butter machine.

For the coconut portion I made coconut butter out of organic coconut flakes. You can find the coconut at Trader Joes. Most coconut butter recipes requires 15 minutes of processing in the food processor. I think this depends on how old the coconut is. Mine was processed in less than 5 minutes.

You will need 1 bag of coconut which is 8 ounces. Put it into the food processor and run for a few minutes- It will look like:

Scrape down the sides and run for another few minutes- after a few minutes scrape down the sides again, if it is done it will look like:

If it isn’t keep running it until it does.

After your coconut butter is done you can add in an 2 cups of peanut butter or almond butter. Turn on the food processor and run until smooth. You can add in a couple of tbsp’s of agave nectar if you like and a pinch of pink sea salt too..


Transfer to a mason jar and store in the fridge. It will get hard due to the oil content of the coconut. If you set it on the counter 30 minutes before using- it will be soft enough to spread on toast.