16ouncesshredded unsweetened coconut(dried coconut with no added ingredients)
Pour the shredded coconut into the bowl of a large food processor fitted with an "S" blade, and begin processing. After 1 to 2 minutes, scrape down the bowl of the processor and continue processing again.
In just about 5 minutes, the coconut should become quite runny and you'll hear a "sloshing" sound from the food processor, like it's suddenly blending liquid. That's when the coconut butter is ready!
You'll notice that coconut butter looks very smooth, but it actually has a slightly grainy texture when you taste it. This is totally normal! 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.
For the most accurate results in recipes, be sure to measure the coconut butter when it is runny and at room temperature. (I like to quickly warm it by placing the sealed glass jar in a bowl of hot tap water.)