Coconut Butter

The process is simple – add in 6 cups of coconut flakes and start blending on high (you need a minimum of around 3 cups of coconut flakes for it to work). When the flakes get stuck to the sides of the blender, turn off the blender and use a spoon to push the flakes down. Repeat 3 times. Then add in 2 tablespoons of melted coconut oil (you can melt it in the microwave) and blend on high for 10 minutes.

This works more consistently if you start with only about 4 cups of shredded coconut.  Make that into a butter and then add 1 cup of additional coconut at a time, blending to a butter with the addition of each cup.
It’s as simple as that!

And how creamy and sweet tasting!  It will come out quite warm and runny, but it will harden up as you let it sit.  If you need to speed up the process, just put it into your fridge or freezer (or outside if it is winter.

Your coconut butter will become spreadable around 76 degrees, but you can use a knife or apple corer to get it out of the jar if it is colder than that in your home (it sure is in mine in the winter).