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Gingerbread coconut butter shaped into a gingerbread house sprinkled with powdered sugar

Gingerbread Coconut Butter

  • Author: Carlie
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 6 1x



1 8oz bag unsweetened coconut shreds

2 tbsp blackstrap molasses

1 tbsp powdered ginger

3/4 tsp cinnamon

1/4 tsp ground clove

1/4 tsp ground nutmeg


  1. Blend coconut shreds in food processor or high speed blender on medium for 5-10 minutes, scraping down the sides when needed. In Vitamix, blend on 4 for a minimum of two minutes.
  2. Add all other ingredients and blend until incorporated. Mixture will start to look a bit dry and crumbly.
  3. Scrape out coconut butter into container for dipping with cookies or fruit (or spoon!), or into a festive silicone mold.


Keeps in the refrigerator for months.  This will cause it to be VERY HARD. If dipping, be sure to warm up coconut butter by placing the container in a bowl of warm water. Or bring out your fun shaped coconut butter to come to room temperature before serving.

  • Category: Dessert
  • Method: Blender
  • Cuisine: Healthy Treats

Keywords: Gingerbread Coconut Butter