the simple coconut butter blend i bake with
To make coconut butter, I make a blend in a food processor of refined coconut oil and coconut milk. It's 80% coconut oil and 20% coconut milk, based on the amount you need for any given recipe. For example, if you need 10 ounces of butter, blend 8 ounces of oil with 2 ounces of coconut milk. Chill it, and voilà: Butter you can use for cookies, buttercreams, and everything else. It won't be super-stable in heat, but holds up at room temperature.