No additives.
Just real food,
made by hand.
Made in tiny batches with pure ingredients. Nothing your grandmother wouldn't recognize.
Six shelves of sunshine
What to do with a jar.
How to eat it.
Room temperature turns it firm. A little warmth turns it pourable. Every texture has a job.
From island farms
to your pantry.
Every coconut in every Mahalo jar starts with hand-tended groves in Sri Lanka and Indonesia. Our Fair-Trade supply chain is independently audited to GFSI, BRC Global Standards, GMP, ISO 22000, and HACCP. Every jar of coconut butter is traceable back to a farm we know.
The coconuts are hand-cracked, the meat freeze-dried at peak freshness, and the finished butter batched in small runs. No natural flavors, no seed oils, no filler. Just whole coconut, warm spice, and real fruit, the way island food is meant to be.
Read our sourcing story →organic · fair trade
Four jars,
one careful pick.
The four jars we reach for every morning. Toasted Coconut, Naked Coconut, Almond Tart Cherry, and Cinnamon Raisin. Four 9oz jars in a hand-stamped kraft box. A perfect gift, a perfect excuse.
The quiet superfood.
One spoon of coconut butter is fiber, healthy fats, and slow-burn energy without sugar crashes. Your grandmother called it "real food." Science calls it medium-chain triglycerides. Either way, it works.
Coconut butter vs. coconut oil.
Same fruit, very different jars. Coconut oil is just the extracted fat. Coconut butter keeps the entire coconut — fiber, protein, and the meat — blended into something spreadable. One you cook with, one you eat with a spoon.
Coconut butter, 101.
Short answers to what everyone asks. If you're new to coconut butter, welcome. There's a lot more spoonable than you think.
What is coconut butter, exactly?
Coconut butter is whole coconut meat (fiber, plant protein, natural sugars, and fat) blended into a spreadable paste. Unlike coconut oil, which is just the extracted fat, coconut butter keeps the entire fruit. One ingredient, zero additives.
Coconut butter vs. coconut oil. What's the difference?
Coconut oil is pure fat; coconut butter is the whole coconut. Butter has about 4g of fiber and 1g of protein per serving (oil has none), plus a thicker, spreadable texture. Oil is for cooking and frying; butter is for eating: toast, oatmeal, smoothies, straight from the jar.
Is coconut butter healthy?
Coconut butter is rich in medium-chain triglycerides (MCTs) for sustained energy, fiber for gut health, and lauric acid, a naturally antimicrobial fatty acid. It fits cleanly into keto, vegan, and most allergy-friendly diets, and carries no added sugar when you pick an honest jar.
How do you use coconut butter?
Spread it on toast, stir it into oatmeal or yogurt, blend it into coffee for an instant bulletproof latte, drizzle it over baked fruit, or eat it with a spoon. It softens at body heat. Warm the jar in hot water for 60 seconds to make it pourable.
How long does a jar last?
Unopened, up to 18 months on the shelf. Opened, about 6 months at room temperature. Keep it on the counter, not in the fridge. Cold turns coconut butter rock-hard and impossible to scoop.
Why does it separate?
Because nothing has been added to stop it. Coconut butter naturally settles into oil on top and solids below when it sits. Warm the jar in hot water for a minute, stir with a warm knife, and it comes right back together. Separation is a good sign. It means your jar is pure.
“Five stars! If you like coconut, you need this. The toasted flavor makes it much more interesting than standard coconut manna. It’s rich, smooth, and honestly tastes like the inside of a premium candy bar without all the added junk. Highly recommend!”
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