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Blueberry Coconut Butter

Blueberries grow wild in Alaska. We had tons of blueberry bushes in Kodiak where I grew up and {much to my mother’s delight} I loved to pick them! My friends and I would go blueberry picking and come home with our little buckets full of blueberries. We would fill the kitchen sink up with water, let the blueberries soak, and then play with the insects that crawled out of them {I know… eww!}. My mom would freeze the {insect free} berries and we would use them in baked goods throughout the year.

Someone recently asked me if I was from Alaska, and the answer is yes. =)  I was born in Kalamazoo, Michigan, but my parents moved to Kodiak, Alaska, when I was 9 months old. I spent my entire childhood on Kodiak Island and didn’t move to the Anchorage, Alaska, area until after I graduated high school. I still do live in Alaska, in the Matanuska Valley area, which is about an hours drive north of Anchorage. I sure do miss Kodiak at times, though; it was a wonderful place to grow up.

A pair of Stellar Sea Lions hanging out on the docks of the Kodiak boat harbor.

Surrounded by ocean and wilderness, I was able to see and taste some of the finest wild game and seafood. Halibut, salmon, and venison dishes were a regular at our family dinner table. I’ve had halibut and salmon cooked, baked, and fried just about any way you could possibly imagine. Out of all the fresh seafood I’ve had over the years, Kodiak scallops and crab are my ultimate favorites.

Me and my brother standing by a pile of Kodiak King Crab.

This next picture {below} requires a little bit more than a caption. I think I was 2 years old, and I’m being held by a family friend who was an Alaskan Native. He was feeding me raw muktuk, which is the skin and blubber layer of whales (I believe the muktuk he was feeding me was from a Bowhead Whale, but I’m not sure). I don’t remember eating muktuk, but my parents told me I loved it (I can’t say I would feel the same about it if I tried it again now)!

This next recipe is a fairly newer one I’ve been making. The girls and I like to eat it on toast made from my favorite gluten and rice free multigrain bread. It would also make a wonderful fruit dip straight out of the blender or as a waffle or pancake topping. However you choose to enjoy it, I am positive you will love it!

This recipe is linked to AIP Round TableSlightly Indulgent Tuesday, Kids in the Kitchen, Thriving on Thursdays, Simple Lives Thursday, Pennywise Platter, Wellness Weekend, Freaky Friday, Fight Back Friday, Food on Fridays, Fresh Bites Friday, Foodie Friday, GAPS Friendly Friday, Healthy Vegan Fridays, and Whole Food Fridays.

Blueberry Coconut Butter Recipe:
Yields about 5 cups

2 packages of Let’s Do Organic unsweetened shredded coconut (about 5 1/3 cups, packed)
1/3 cup coconut oil
1/4 cup lemon juice, fresh squeezed*
2 – 3 tablespoons honey, maple syrup, coconut nectar, stevia, etc.
3 cups fresh blueberries

  1. Using a high speed blender (like a Vitamix), process the shredded coconut on high until it turns into “butter.” Use the tamper to carefully push the coconut down into the blades of the blender while you are processing it; this step should take less than a minute.
  2. Blend in the coconut oil, lemon juice, and sweetener of choice.
  3. Add the blueberries to the blender and blend on high, using the tamper to push the blueberries down into the blades. Process until smooth.
  4. Divide the Blueberry Coconut Butter into 5 glass storage jars (I use canning jars), leaving a inch of room at the top of each jar. Refrigerate what will be consumed within a week; freeze the remaining to retain freshness.

Megan’s Notes:
This butter does firm up in the refrigerator once it is cold, so if you are using it as a fruit dip, plan to use it as one straight out of the blender.

*If you are using tart blueberries, you may not need to use the full 1/4 cup of lemon juice. Leave the lemon juice out of the recipe until after you have the blueberries blended, and then taste and decide if you would like to add lemon juice (add tablespoon by tablespoon until the desired taste is achieved). The blueberries I used were very sweet.

I’ve also used this recipe to make strawberry coconut butter, although I did not use the full 1/4 cup of lemon juice in the strawberry butter.

Do you have a question you’d like to ask me? What my favorite hobby is, or about my life in Alaska, etc? Ask me a question and I just might answer it in my next blog post!


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Jacie Davis

Sunday 26th of July 2015

I'm guessing my ninja isn't powerful enough because all I got was crunchy whip :( or did I do something wrong?


Sunday 26th of July 2015

Hmm... I'm guessing it was the Ninja. My Vitamix makes coconut butter in less than 30 seconds (if not 20??). Sorry! ;(


Wednesday 3rd of June 2015

Sounds really tasty, however; I'm not a real coconut lover is there a substitute that I could use?


Wednesday 3rd of June 2015

No, there's not. If you don't like coconut, this definitely isn't the right recipe for you. ;)

Link Love: 50 Paleo AIP Condiments | Phoenix Helix

Sunday 22nd of June 2014

[…] Blueberry Coconut Butter from Allergy Free Alaska […]

Eileen @ Phoenix Helix

Wednesday 6th of November 2013

Hi Megan. This recipe is featured at this week's Paleo AIP Recipe Roundtable. If you feel like linking up another, I was just browsing your blog, and your mango sorbet looks yummy and is also AIP!

Paleo AIP Recipe Roundtable #2 | Phoenix Helix

Wednesday 6th of November 2013

[…] Blueberry Coconut Butter from Allergy Free Alaska *A winning combination […]