Chocolate Coconut Whipped Body Melt

Chocolate Coconut Body Butter is a heavy moisturizing combination of oils and butters with a rich organic fragrance of chocolate from the cocoa butter combined with the deep aroma of shea and coconut. This anhydrous 60 gram bottle lasts a very long time without the need to add a preservative.

Difficulty: Intermediate

Recipe & Instructions

Formula Instructions

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Cosmetic Data Worksheet

Chocolate Coconut Whipped Body Melt

     This body butter is a luxury product that every skin worshiper must experience. Body Butters are the royalty of lotion products. In fact, they aren't really lotion at all, but lotion like moisturizers. Where lotions are mostly made from water and have more of a liquid texture that you can pour from a bottle, body butter is a combination of whipped oils that have zero water included in their recipe. This opens us up to so many advantages when making and storing this scrumptious product.

     How is body butter used compared to lotion? Since lotion is about 80% water and 20% oil, if this whipped oil had been made into a lotion it would make a fairly large 16 oz. bottle of lotion. That's a lot of oil and it really goes a long way. Just touching the whipped frosting with the tip of your finger will give you enough moisturizer to cover your arms and hands.

     Additionally, because there's no water you can package this product without a preservative and offer a beautiful luxury moisturizer that is chemical free.


What you need to make this product:

  • 318 g. Shea Butter
  • 108 g. Cocoa Butter
  • 8 g. Jojoba Oil
  • 8 g. Argan Oil (optional)
  • 4 g. Vitamin E Oil
  • 54 g. Avocado Oil
  • 54 g. Coconut Oil
  • 1 tbsp. Arrow Root / Corn Starch (either)
  • 1/8 tsp. Chocolate Swiss Mica
  • 1 oz. Cool Coconut Fragrance Oil


How to make Chocolate Coconut Body Butter

  1. Melt the cocoa butter, and combine all the oils and butters into the shea
  2. butter. Combine these ingredients in a kitchen mixer and start by mixing
  3. very slowly until the shea butter is broken down by the other oils.
  4. After 3 minutes turn the mixer from low to fast to allow air to start
  5. whipping into the creme.
  6. Add on tablespoon of Arrow Root (or Corn Starch). Continue mixing for 10
  7. minutes until the butter turns into a frosting texture.
  8. Once this has reached the desired texture remove 1/2 of the product.
  9. Add 1/8 tsp. of chocolate Swiss mica. With a piping tip and plastic bag.


Tip: Piping whipped oils can get a bit messy. I have better luck using a smaller

bag finding that its more manageable. Before packaging make sure you wash your bottles in hot soapy water and spritz the caps down in rubbing alcohol.

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