- Mature coconut (3 or more)
- Himalayan salt(optional)
- Coconut grater
- Dehydrator (optional)
- Wax paper
- Baking tray
- Coffee grinder/food processor
- Extra virgin coconut oil (optional)
Crack the coconuts in half and grate the meat from inside. Use a knife if you don't own a grater, or refer to the freezer method in this recipe. Whichever way you decide to employ to get the coconut out, see that the pieces are very small.
Line a baking tray with wax paper and spread the coconut out on to it. Place it in your oven on the lowest heat setting possible. Leave the oven open a little so air can circulate and the moisture is allowed to escape. Check on the coconut to make sure it is drying and not toasting or burning. This should take a few hours. If using a dehydrator, use it like you would normally, and make sure that the coconut is dry.
After the coconut is thoroughly dry and has been let to cool down, put it in a food processor or coffee grinder and process it until a paste begins to form. Keep grinding until it reaches the consistency of coconut butter. If you would like it to be more liquid, you can add about 2 teaspoons of virgin coconut oil at a time. Although it isn't necessary to add salt to this recipe, you can if you want to.
Store the butter in an air tight glass jar. It is best to keep it in the fridge but be warned that it be quite difficult to get it out of the jar later, since coconut oil solidifies below 24°C.
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