Keep the leftovers in an airtight container in the fridge for at least 2 weeks.
It’s better to use a powerful blender (I used a Vitamix) for this recipe. If you do, the coconut butter will be ready in just 1 or 2 minutes and it’ll have a smooth and creamy texture.
If you only have a food processor, the butter will take about 8 to 10 minutes to be ready, although you’ll get the same result.
You need to add at least 2 cups of shredded coconut (180 g) to get a good consistency; if you add less of it, your blender or food processor won’t be able to blend the coconut properly and your coconut butter won’t have a good texture.
If the shredded coconut sticks to the sides while blending, just use a knife or a wooden spoon to scrape down the sides.
The coconut butter might harden once cooled and sometimes it separates out into 2 layers (the oil in it tends to separate to the top). If this happens, just mix it until well combined or heat it up a little bit by submerging the sealed container in warm water, on a double boiler or in a microwave. However, if you use it on warm food, it should melt quite easily because of the heat.