Toasted Coconut Butter
6 cups of finely shredded, unsweetened coconut
1/4 cup ghee
3/4 tsp fine Himalayan sea salt
1/2 tsp cinnamon, optional
1/2 tsp cardamom, optional
Place 2 cups of the coconut in a dry medium fry pan set over medium heat. Toast the coconut, stirring constantly, until shreds are golden brown. Remove from heat and allow to cool.
Place cooled toasted coconut with remaining 4 cups of coconut into bowl of food processor. Blend until smooth and liquified. Stop the processor several times to scrape down the sides.
Note: it will take quite a while!
Once coconut has liquified, add the ghee, salt and spices, if desired. Run the processor just to combine well. Pour into clean glass jar.
Store at room temperature.
Plain Coconut Butter:
As above, but do not toast any of the coconut.
Pictured: layers of plain and toasted coconut butter marbled together in jars.