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  • Homemade vegan peanut butter with coconut in a jar, with oranges and fresh bread slices
  • Coconut peanut butter jar beside oranges and bread slices served
  • Spoon lifting creamy coconut peanut butter from the jar, close-up
  • Coconut peanut butter with blood orange slices and topped bread
  • Bread slice topped with peanut butter, orange and coconut flakes
  • Peanut-butter bread with orange from above, coconut shreds, close-up
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21 FEBRUARY 2019

Peanutbutter with Coconut

By Verena Frei

This post is also available in: deutsch

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Last updated 5 July 2026

Prep
5 min
Cook
10 min
Total
15 min
Servings
1 jar (approx. 200 g / 7 oz.)

Hello Lovelies, today I have a super simple but delicious recipe for you: peanut butter with coconut. Do you already make your own nut butters? I have phases when I do them a lot and then again not. It all depends on how much time and muse I have right now. But whenever I make them myself, I wonder why I'm doing it not more often because it tastes so great!

Coconut peanut butter jar beside oranges and bread slices served

I already shared 3 simple recipes with you here. And today I present you my favorite combination: peanut with coconut. We actually had peanuts left over from Christmas. So I made the effort and peeled all of them and turned them into creamy peanut butter. But this time not only peanut but I also added roasted desiccated coconut. I love this combination.

Spoon lifting creamy coconut peanut butter from the jar, close-up

recipe

The only thing you need in addition to the ingredients to make creamy nut butter is a good blender or food processor. Only if it is strong enough, the nut butter will become really smooth. And you have to be patient, because at first it always looks like it will never get smooth. But just beyond this point you have to mix and then it gets really creamy and tasty.

Coconut peanut butter with blood orange slices and topped bread

Of course, the peanut butter with coconut tastes great on fresh bread, but it also goes well with dressings, Asian dishes, or as a dip for fruit. But also just pure with the spoon is a popular way to eat it :-). The amount makes a small glass, which I find optimal, because so you can try new varieties again and again .

Bread slice topped with peanut butter, orange and coconut flakesPeanut-butter bread with orange from above, coconut shreds, close-up

The peanut butter is also great as a filling for chocolate cups. A recipe with homemade vegan white chocolate will follow soon. And now I just have the idea to add it to kind of coconut bar - I think I have to go straight to the kitchen.

Peanut butter with coconut in a jar, oranges and bread served

I hope I could inspire you to make your own nut butters. You only need 4 ingredients to make this recipe and it tastes so much better than any store bought version. In addition, you know exactly what's in it.

If you've caught the homemade-spread bug, have a look at my 3 easy nut butter recipes, bake this peanut butter straight into a moist peanut butter banana bread, or, for the sweet tooth, try my speculoos-chocolate spread. Four ingredients are all it takes, and it tastes so much better than anything store-bought.

If you have Pinterest you can find me here and pin one of these pictures:

Peanut butter with coconut – recipe photoPeanut butter with coconut – Pinterest recipe photoPeanut butter with coconut – pin recipe photoPeanut butter with coconut on a spoon – recipe photo

Yours, Verena

TIPS

Verena's notes

Tip from my kitchen: homemade peanut butter keeps for about 2–3 weeks in a clean screw-top jar in the fridge – if some oil settles on top, just stir it back in. For more flavour I toast the desiccated coconut only briefly, until it smells fragrant but has not darkened. When I want variety I swap the coconut for a spoon of cocoa or a little cinnamon, or use other nuts instead of peanuts. And do not worry if the mixture looks crumbly at first: after a few patient minutes the nuts release their oil and it all turns beautifully creamy.

Homemade vegan peanut butter with coconut in a jar, with oranges and fresh bread slices

5.0 from 1 vote

Peanutbutter with Coconut

Peanut butter with coconut – creamy, vegan and homemade in 15 minutes. Just 4 ingredients, no additives, perfect on bread or straight off the spoon.

  • Prep:5 min
  • Cook:10 min
  • Servings:1 jar (approx. 200 g / 7 oz.)
Vegan

INGREDIENTS

INSTRUCTIONS

  1. Peel the peanuts if you have whole ones
  2. Roast the desiccated coconut in a frying pan (careful that they do not get too dark)
  3. Put Peanuts and desiccated coconut in a blender / food processor and mix 5-10 minutes until a creamy butter is formed (use a spatula to scrape down the sides from time to time)
  4. Add vanilla and maple syrup and mix
Calories
175 kcal
GOOD TO KNOW

Frequently asked questions

  • No. Peanuts are naturally high in oil and release it themselves as you blend. All it takes is patience and a strong food processor: the mixture looks crumbly at first, then suddenly turns glossy and creamy. Only if your nuts are very dry might a teaspoon of neutral oil help it along.

  • In a clean screw-top jar in the fridge it keeps for about 2–3 weeks. If a little oil settles on top, just stir it back in before using. Because there are no preservatives, always scoop it out with a clean spoon.

  • A strong food processor or a powerful high-speed blender works best. I scrape the mixture down from the sides with a spatula now and then. A weak machine overheats quickly, so blend in stages and give the motor breaks.

  • Roasted peanuts give the butter more flavour, so they are my favourite. Raw nuts work too but taste milder. I always toast the desiccated coconut briefly to bring out its nutty aroma, just be careful it does not get too dark.

  • It is delicious on bread, as a filling for chocolate cups, as a dip for fruit or stirred into Asian dressings. If you like variety, swap the coconut for a spoon of cocoa or a little cinnamon – or use other nuts in place of the peanuts.

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