Preheat the oven to 175 C. Spread the shredded (or flaked) coconut on a baking sheet. Place in the oven and toast for 5-8 minutes until light golden. Mix once or twice to prevent burning. Transfer into a blender and pulse until smooth. Add the softened butter chopped into pieces and softened coconut oil (room temperature). Add cinnamon or vanilla, salt and mix well. Either form into balls or, for ease, pour into mini muffin cups or even an ice-cube tray. Place in the fridge for at least 30 minutes and let it solidify. Keep in the fridge until you're ready to eat.
Suitable from phase 2 onwards.