Creamy Coconut Butter

1. 1

   Pulse shredded coconut in food processor or blender for 10 minutes or until turns to smooth liquid

2. 2

   Scrape down sides as needed and pause occasionally to prevent food processor/blender from overheating

3. 3

   To make less grainy, strain through metal sieve (may run what is leftover in sieve through blender/processor again and re-strain)

4. 4

   Pour into glass jar or air tight container

5. 5

   Store at room temperature

1 tablespoon per serving