This recipe is an adaptation of a recipe by Ashley from Edible Perspective, which I found on Food52. You can find her recipe here. It's incredibly versatile and I can see myself making lots of variations of this basic recipe. The sugar isn't necessary in this recipe, but I like the sweetness it adds and the way it brings out the coconut and vanilla flavors.
2 cups unsweetened coconut
1 teaspoon high-quality vanilla
2 teaspoon sugar
Place all the ingredients together in the bowl of a large food processor. Blend 3 to 5 minutes or until smooth and creamy. Coconut butter will get hard in cooler temperatures. To soften, microwave 20 to 30 seconds or until desired consistency for spreading on toast.
Recipe by Espresso and Cream at http://espressoandcream.com/2014/02/homemade-vanilla-coconut-butter.html