Preheat oven to 350°F.

Add 3 cups of the coconut to a sheet pan lined with parchment paper or a Silpat and toast in the oven for 6-8 minutes until golden, be careful not to burn it.

Remove from the oven, then add the toasted coconut into the bowl of a clean and dry food processor.

Pulse for several minutes, then stop and scrape down the sides.

Continue pulsing until you get a creamy consistency.

It could take 8-10 minutes or longer, depending on your food processor.

Store at room temperature in a glass jar up for at least a month (mine never lasts that long!)