1. Put coconut in a large skillet, and warm over medium-low heat for 3-4 minutes. Coconut should be warm to the touch, not hot, and should not be toasted at all.

2. Transfer the warm coconut to the bowl of your food processor or high-powered blender (I used my Vitamix, though I find it's actually easier to make in a food processor). Puree until drippy and smooth- anywhere from 4-8 minutes, depending on the powder of your machine. Stop and scrape down the sides, as needed. If your machine is particularly old or slow, feel free to add 1-3 Tablespoons of virgin coconut oil to the mix, just to help loosen everything up and get it blended more easily.

3. Pour coconut butter into a jar, let cool to room temperature, then cover and store in your pantry. Coconut butter is solid at room temperature, so I tend to scoop out the amount I want and microwave it for a few seconds to soften up, or just spread it onto warm foods and let it soften that way.