You can pay $11.00 or more for a small jar of coconut butter at the store, or make your own at home at in a little under 20 minutes.
Coconut Butter- Makes about 1 cup
3 cups dried, shredded, unsweetened coconut
1. Process the Coconut – Put the dried coconut in the food processor or blender. Mix on high speed, scraping down the sides often for approximately 18 or 19 minutes, until a thick paste is formed.
Food Processor Notes
3 Minutes – The coconut breaks down into clumps.
5-8 Minutes – The coconut starts to look sandy and paste-like. Scrape down the sides of the processor as often as necessary to continue processing the coconut.
11-15 Minutes – The coconut starts to pull together into a buttery paste. Continue to scrape down the sides of the processor regularly.
Finished – The coconut has been ground to the consistency of peanut butter, thick and spreadable. Add salt to taste if desired, or leave plain and add salt when serving.
Store the Coconut Butter Store in a small jar in the fridge. Soften by placing jar in a bowl of warm water to soften and serve.
Note: Depending on where you live–and the temperature/altitude–you might have trouble with this recipe. Coconut butter is very temperamental and reacts differently in various climates. If it refuses to turn to butter for you, consider adding a small amount of coconut oil to the blender