Pour the shredded coconut into the bowl of a large food processor fitted with an "S" blade, and begin processing. After 5 minutes, stop and scrape down the sides of the bowl, to make sure everything is incorporated evenly.
Continue processing, until the coconut becomes more runny. After 2 to 3 more minutes, it should be much more drippy in 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. The grainy texture should only be noticeable when a thin layer is left on your 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.
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.