Add all the ingredients to the bowl of your food processor and process for a total of 8-10 minutes until creamy and fairly liquidy. You will have to stop and scrape the sides a few times, but it shouldn't be too all that often.
Force the coconut butter through a fine mesh sieve by pushing it down with a ladle or rubber spatula.
Place the coarser butter that stayed in the sieve back it the food processor and process it for a few more minutes until it becomes liquidy again.
Force through the fine mesh sieve once again. You can repeat this process one or two more times, just to make sure you get the most out of your coconut.
Pour the smooth butter into a glass jar and put it away to give it time to set, at least 24 hours.
By all means, do not discard the grainy butter; Keep it in a separate jar and use it as a garnish for pancakes, muffins, scrambled eggs, salads... let your imagination run wild!
During the warmer months of summer, your coconut might remain liquidy even after sitting for a while. If that happens, simply place it in the fridge for an hour or two and give it a good stir. This should give it a nice spreadable consistency.