We ran out of coconut butter once while making cookies, and things got interesting fast. Instead of scrapping the recipe, we tried swapping it out—and it worked. Since then, we’ve tested a bunch of replacements.
Some were surprisingly good, and others, well, not so much. Coconut butter has a pretty specific texture and flavor, so finding substitutes needs a little trial and error. The good news? You’ve got options, and they’re easy to work with.
We’ve mixed and matched pantry staples and ingredient swaps until we nailed it. From creamy spreads to oils, there’s a fix for almost any recipe.
7 Quick Substitutes for Coconut Butter
Here’s a breakdown of the best substitutes for coconut butter, so you’re never left in a sticky situation again.
1 – Coconut Oil
We once ran out of coconut butter while making brownies. Grabbing coconut oil felt like a gamble, but it worked. You can swap coconut oil for coconut butter using a 1-to-1 ratio. It melts faster and mixes smoothly, making it great in baked goods or spreads.
However, coconut oil lacks the creamy thickness of coconut butter. Adding a bit of thickener like nut butter can help mimic the texture if needed. It’s perfect for recipes where flavor matters more than structure.
For more ideas or alternatives, check out this handy guide on substitute for coconut oil.
2 – Almond Butter
We grabbed almond butter when coconut butter was out of stock, and it turned out great. You can substitute almond butter with a 1-to-1 ratio for coconut butter. Its creamy texture and mild nutty flavor work well in spreads, baked goods, and smoothies.
Almond butter is thicker, so some recipes might need a small splash of oil to thin it out. It’s a solid option where texture is important and nutty flavors complement the dish.
For more ideas, check out this guide on alternative options for almond butter.
3 – Cashew Butter
Running out of coconut butter made us grab cashew butter in a pinch, and it surprised us. Cashew butter works as a 1-to-1 substitution for coconut butter. It’s rich, creamy, and blends smoothly into recipes like baked goods, sauces, and spreads.
The thickness might need tweaking. Adding a small amount of water or oil does the trick when you need a softer consistency. It’s a good option for recipes that rely on creaminess with a light nutty hint.
For more ideas, check out this helpful guide on alternatives to cashew butter.
4 – Tahini
We reached for tahini instead of coconut butter once, and it turned out pretty great. Tahini can replace coconut butter at a 1-to-1 ratio. Its creamy texture and sesame-forward flavor add something special to recipes.
The thinner texture might need slight adjustments. Reducing liquids in the recipe helps balance it out. It’s best used in recipes where the sesame flavor can shine without overpowering.
If you’re looking for even more ideas, take a look at this guide on tahini alternative options.
5 – Peanut Butter
We swapped coconut butter with peanut butter once, and it worked surprisingly well. Peanut butter can replace coconut butter in a 1-to-1 ratio. Its creamy consistency and strong nutty flavor stand out, so it’s better suited for recipes where the peanut taste doesn’t overwhelm.
The slightly thicker texture may need small adjustments. Thinning it with a bit of oil or water can help with blending. This swap is great for desserts, sauces, or spreads that benefit from bold, nutty notes.
If you’re curious about other swaps, check this guide on peanut butter replacement ideas.
6 – Coconut Cream
We ran out of coconut butter once and gave coconut cream a go. It swaps with coconut butter at a 1-to-1 ratio. The texture is smooth and slightly softer, but the coconut flavor is still on point.
Since it’s creamier, it works well in recipes that can use extra moisture. A quick chill can help firm it up if needed. It’s especially great for things like sauces or baked goods where that creamy touch matters.
For more replacement ideas, check this guide on using coconut cream alternatives.
7 – Butter or Ghee
For a quick swap, we’ve used butter or ghee instead of coconut butter. The ratio is simple—1-to-1. Both have creamy textures and mellow flavors that fit just right into recipes.
Butter feels smoother and rich, while ghee adds a slightly nutty flavor. Ghee also works better for frying or roasting because of its high smoke point. They’re both great for spreading, sautéing, or baking when you need a dependable fat.
For more clever substitution ideas, check this guide on alternatives to ghee.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.