A few weeks ago, a reader asked me how to go about making coconut peanut butter in the Ninja Blender.
On the first try, I missed the mark completely. I made homemade coconut cream and then proceeded to add way too much into the peanut mixture. So, on the second go round, I took a different approach. I ordered some coconut manna, and that made all the difference.
While it might be nice to make this from fresh coconut, I deemed the work:reward ratio was too high and decided to let the folks at Nutiva Naturals help out with their pre-made coconut manna.
Not so sure about coconut peanut butter? Take my word on this one – it is delicious!
For this project, I used my Ninja Pulse – I like that little guy more and more all the time – and it worked out great. I think it actually worked better at making peanut butter than its big brother. Go figure.
Homemade Coconut Peanut Butter
First, we need our ingredients:
- 1.5 cups of peanuts of your choice. I used roasted and salted.
- 2 tablespoons melted coconut oil (optional)
- 2 tablespoons coconut manna
You can scale this recipe to whatever size you want – I just didn’t want to make a bunch because we are moving this week.
Step One:
Pour the peanuts into the blender and blend just until you get a very fine chop consistency. With the Ninja Pulse, just hold the top down so it runs consistently instead of pulsing.
Step Two:
Pour in the melted coconut oil and blend to a chunky peanut butter consistency, about 30 seconds. If you are not using the oil, skip to step three.
Step Three:
Add the coconut manna and blend to your desired smoothness. Since we live in a cold climate, the manna is almost solid, but if you live in a warmer climate, it might be fairly liquid-y. Here are some coconut manna FAQs.
It took me about 30 seconds of blending after putting in the manna to get a nice smooth peanut butter. Store in an airtight container in the pantry or fridge, whatever you prefer.
Warning, this stuff is potentially addictive – it is creamy and smooth and “goes down easy!”
I want to thank reader Laurie for the idea on this one. I would have never thought of something so simple yet delicious!
View Comments (5)
Hey Angela, what a fabulous idea. I have some of the coconut butter from Artisana and I don’t use it very often. I keep forgetting about it. Even adding it to already made nut butter sounds yummy.
Let me ask you, how are you planning on eating this? I think it would taste fabulous on some dark chocolate, and maybe poured on some yogurt or ice cream. Is it too creamy for a sandwich?
ooh, I bet a scoop over a muffin or some pancakes. yum.
Hi Debbie,
So far, I have put it on a sweet potato and separately, a banana. Also have had it on a rice cake. I don’t think it is too creamy for a sandwich. On pancakes and waffles would be good too! You could definitely use the coconut butter! Let me know how it works for you!
ooh those are great ideas, thanks, and yes, I might have to make some of these for our pancakes. Possibly tomorrow, we’ll see.
I am not really thrilled with the almond butter I just made with my new Ninja. I read through 2 of your threads and saw to add oil. I did that but the texture is still like a smooth peanut butter with sand. I thought I’d try adding some coconut flakes and then decided a little dark chocolate powder with stevia would be interesting. I think the stevia was the solution for me but still the consistency is not very pleasant. I ran the blender for quite some time. Long enough it was pretty hot and so was the mixture. I really don’t want to heat up the almonds thinking it could reduce the nutritional value of them. I was thinking it’s possible it needs salt (instead of the sugar or extras I added). I don’t have a jar of almond butter from the store but I’m wondering if that’s what they add. Anyway … thanks for your posts.
Hi Linda,
Oh no! I’m sorry to hear that!
I’m curious, did you soak the almonds overnight in a bowl of water? I have found almonds are easier to work with if they’re softened up by soaking overnight (be sure to pour out the water and not use it as it will contain all the enzyme inhibitors released from the almonds).
Otherwise, yes, I’d say you probably need some salt. Store bought almond butter usually contains almonds and salt, and sometimes oil. Justin’s almond butter almost always has a bit of sweetener as well, like honey or maple syrup. But, it sounds to me like you need salt for your flavor concerns, and perhaps need to soak the almonds before your next batch to make them a bit softer and easier to blend. Though, almond butter usually does have more texture than other nut butters, so it’s really hard to get it totally smooth…
Hope that helps, and good luck!