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Homemade Coconut Butter

Yield 2 cups coconut butter


  • 5 cups approximately 1lb unsweetened shredded coconut


  1. Using a Blendtec and Twister Jar, blend half of the shredded coconut at a time, twisting the Twister Lid counter-clockwise as needed, until liquified. I used the ice cream button (medium-high speed for 45 seconds.)
  2. Pour coconut butter into a microwaveable container with a lid for storage. The coconut butter will solidify as it sits at room temperature. Store in a cool place, but it does not have to be refrigerated.
  3. TO USE: Heat for 30 seconds at a time in the microwave (no metal lids!) until it gets to a soft, spreadable texture/paste. It may take a few minutes depending on how cold it is where you store it.

Recipe Notes

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