A friend recommended a fabulous blog to me, called Heather Eats Almond Butter. On the site was a recipe for coconut butter. I've been using coconut oil for a few years now (one brand I like is Nutiva Organic Extra Virgin Coconut Oil), but I've never heard of coconut butter. I have read that it can cost upwards of $15 depending on where you live. I use it as a facial/body moisturizer and in my cooking. Two of my kids' favorites are on popcorn and in place of butter while making grilled cheese (it gives it a slightly sweet flavor).
Solid at room temperature but with a low melting temperature, coconut oil is primarily a saturated fat. However, it contains medium chain fatty acids and is considered one of the good fats.
I usually just use the coconut oil straight from the jar. This coconut butter recipe from Heather Eats Almond Butter uses finely shredded coconut. I found some organic shredded coconut from Harvest Health Foods for $3.50/lb.
Here's what to do:
Take approximately 12 oz. of organic shredded coconut and place in a food processor. You'll need to process it for about 15 minutes to make sure you really get all the oils out of the shreds - it will basically liquify. Pour into glass container and let set at room temperature. No refrigeration necessary.
Check out Heather's Web site for variations on coconut butter, including Chocolate Coconut Butter.