Add the coconut to the bowl of a food processor fitted with the blade attachment. Blend on high speed for a few minutes, until the coconut starts to break down.
255 grams unsweetened shredded coconut
Once the oil begins to release from the coconut, it’ll start to move up the sides of the blender and stick slightly. Scrape down the sides with a spatula or butterknife as frequently as needed.
If you find that the coconut seems very dry at this point, now is the time to add some coconut oil. About a tablespoon will do it.
1 tablespoon coconut oil
Continue blending, leaving the small opening of the food processor open to allow any steam to escape. After about ten minutes in total, you should have a smooth coconut butter that drizzles easily.
Pour the finished butter in a jar or other airtight container and store at room temperature for up to two weeks, or longer in a cooler house.
Have the coconut butter as is, with toast or bread, try it on pancakes, waffles, with raw chocolate, or add it as a filling to pastries or sweet breads.
Notes
• Coconut oil can be added if the coconut seems very dry and isn't releasing enough oil during blending.