Pour the shredded and unsweetened coconut flakes in your blender or food processor (I used my Vita-Mix blender) and turn it on.
If using a Vita-Mix, blend approximately 5 to 6 minutes. You may want to use the tamper to push the flakes down.
A food processor will take approximately 10 to 15 minutes.
The shredded coconut will go through three stages before turning into butter. First the texture will be finely shredded, then thin out into a grainy liquid, and then finally turn into a smooth, thick liquid. The finished coconut butter looks very smooth, but it actually has a slight grain texture when you taste it.
Place the prepared coconut butter in a clean glass jar and let it rest at least 24 hours before using.
The coconut butter will solidify or harden after making. To use in your recipe, slightly warm it. I usually warm the coconut butter by placing the sealed jar in a bowl of hot tap water or warm in the microwave for approximately 10 seconds.
Store the prepared Coconut Butter in a sealed glass jar at room temperature for up to 7 days. For longer storage, store in the refrigerator for up to a month.
Makes approximately 2 cups.
Homemade Coconut Butter Recipe: https://whatscookingamerica.net/Sauces_Condiments/Coconut-Butter.htm