Place shredded coconut into a blender.

Blend for 5-20 minutes, scraping down the sides as needed.

Continue blending until the coconut turns into coconut butter.

Store the coconut butter in a lidded container at room temperature.

Use in cakes, desserts, as a spread for sandwiches or rice cakes.

Melt and drizzle over fruit.

To make coconut milk, soak the shredded coconut in twice its volume of warm water in a blender.

Blend until creamy.

Strain through a muslin cloth.

Use less water for thicker milk or cream.

Spread the leftover pulp on a lined baking tray and bake on low heat until touch dry.

Store dried pulp as coconut flour.