Homemade Honey-Coconut Ghee {& More DIY Gifts!}

Very needless to say, I love ghee.  And I love honey.  And I love coconut.  So naturally, the idea of a honey coconut ghee made me smile.  Since Xmas is rolling in right around the corner, I racked my brain for all of the little edible gifts I could make this year… typical Libra, I went through about fifty ideas, changing my mind right and left.  It wasn’t until I thought of this magical concoction that I knew I’d found the perfect edible gift.  Who wouldn’t be thrilled with some sweet, creamy, slightly salty ghee?!  It’s like love in jar, ready to be spread on everything.

The beauty of this ghee, besides the taste of course, is the ease.  I whipped these guys yesterday just before heading over to my fam’s- I made three jars within a couple of hours of the gathering and had them all done in time!  And I’m making a few more today for the fam and friends I’ll see tomorrow.  It’s easy, quick, and scrumptious- three things I like.  {Need ideas for what to spread this on?  How about waffles, or toast, muffins, sweet potatoes, butternut squash, oatmeal, or pancakes?!  Okay I’ll stop there… your imagination can run wild.}


You could easily make these look cute and gifty… like I said, I was in a huge hurry, so all I could manage to do was tie some tweed around them and slap on a little decorative paper with a note inside.  But really it’s what on the inside that counts… who cares what it looks like when it tastes like this?!  😉


You could easily make this with pre-made ghee.  In that case, all you’d do is add the ghee, honey, coconut oil, and salt together in a pot and either whip it or stir it until blended and creamy.  That would cut out some of the time and make this simple treat an even simpler one.  I enjoy making ghee from scratch {it’s VERY easy} and figured I’d save a few bucks by doing it myself.  The cost of buying it at the store versus just buying some butter is a pretty significant difference.  But either way works, so choose what’s best for you!


Once the ghee is jarred, it will keep for months in the fridge… not that it will last that long 😉

This recipe makes three 8-ounce jars.  If you’d like to make a personal-sized portion, quarter the recipe.


16 tbsp unsalted butter  {preferably organic grass-fed}

8 tbsp coconut oil {this company makes a one}

4 tsp honey {preferably raw}

1/4 tsp salt

*you’ll need little glass jars with lids… this will fill 24 ounces



To make ghee…

In a large pot, heat the butter over low-medium heat


Without stirring, let the butter cook down and melt slowly

As it continues to cook, a white foamy layer will develop, and the color should begin to darken


Continue to let it simmer… it should take about ten minutes or so for it all to separate

Random side note: I recently learned that differences in ghee’s color, beyond being dependent

on how long the ghee cooks, can also be due to seasonal changes-

ghee made in the summer tends to be more yellow because the cows are grazing

longer hours and have more chlorophyll in their systems


Using a spoon, carefully scrape off the top layer of foam


Discard the foam… that’s not the stuff you want


Get as much of it out as you can with the spoon…

it doesn’t have to be perfect since it will get strained


Next, using a fine sieve or cheesecloth (coffee filters work, too),

strain any remaining foamy particles until you have a clear foam-free liquid

To make plain ghee, you’d go right to jarring,

but we’re continuing on to the coconut-honey part now :)


Return the ghee back to the pot (away from the heat)

Add the coconut oil to the pot


Then add the honey and salt


Stir well until completely mixed in {the oil and honey will melt into the ghee}

If you’d like, you can give it a teeny taste at this point to make sure

you like the ratios of saltiness to sweetness… adjust however you may want


You’re just about done… easy right?!

If they aren’t already, sterilize and clean the jars {silly to even say, I know!}


Using a funnel {not necessary, but very helpful}, pour the ghee mixture into the jars


That’s it!


Cover them with the lids, refrigerate, and in about a half hour,

your ghee will begin to solidify and will be ready to gift… or use! :)

{About ten minutes after refrigerating them, I shook them up a little

and turned the jars upside down so that it would all solidify evenly…

not super important, but it helps to make it all settle in balance}


When you are ready to eat, simply scoop the goodness up and enjoy on your

favorite muffins, pancakes, sweet potatoes, squash, or whatever else you want it on…!  :)

Happy gifting and nibbling!!

Looking for more DIY Christmas gift ideas?!  Good news!  
This recipe is part of an awesome new series called the “12 Days of DIY Christmas” that includes a plethora of amazing food blogger DIY ideas!  Check ’em out by clicking on that little cute logo below!! :)
12 days of DIY Christmas series hosted by http://homegrownandhealthy.com

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About Me
Hi, I'm Natalie! I like to cook, eat, and adventure. I live in a little home with an itty-bitty kitchen, a crazy feline, and a very hungry boyfriend. Lots of cooking and devouring goes down here. Farmer's markets inspire me, as do the seasons and travel. I create simple recipes using wholesome real food. Enjoy!
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