Spread the coconut in even layers on two large foil covered baking sheets. Toast in the 350° oven for 10-15 minutes, stirring the coconut and rotating the trays after every 3 minutes, until golden brown. Keep an eye on the toasting, as it can burn easily.
Remove from the oven, and let cool for about 5 minutes.
Transfer the toasted coconut to a food processor, and add in the salt. Process until very thin and smooth. Pour into a jar, and stir every 30 minutes (to prevent separation) until hard.
When you want to spread or drizzle the coconut butter, simply microwave on high for 20-60 seconds depending on the amount being microwaved and the power of the microwave, until smooth and melted.
Store at room temperature for up to 1 year. The nutrition analysis is for the whole batch of coconut butterAdapted from Texanerin
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