Coconut butter is a creamy coconut spread made from dried coconut. It can be quite expensive to buy at the store, but you can make it at home in just minutes!
Pour the shredded coconut into the bowl of a large food processor (I use a 12-cup machine) fitted with an "S" blade. Secure the lid and begin processing. After 5 minutes, stop and scrape down the sides of the bowl, to make sure everything is incorporated evenly. (You mustn't use less than 16 ounces of coconut unless you have a much smaller food processor.)
Continue processing, until the coconut looks pulverized, almost like a paste. After 2 to 3 more minutes, it should have a drippy consistency, with a slightly grainy appearance.
Continue processing the coconut, until you hear a "sloshing" sound. This is a sign that the coconut butter is much smoother. It may still feel slightly grainy when you taste it, but it should easily drip off of a spoon. It should take 10 minutes or less to achieve this texture, from start to finish.
Store the coconut butter in a sealed glass jar at room temperature for up to a month. Be sure to avoid adding any moisture to the jar for best shelf life, and you can store it for up to 3 months in the fridge, if you prefer. Please note that it will turn solid if stored in a cool place. You can set the jar in a bowl of hot water or melt it over a double-boiler to use it again.
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Notes
Nutrition information is for 1 ounce of coconut butter, or roughly 2 tablespoons. This information is automatically calculated, and is just an estimate, not a guarantee.