Place the shea and cacao butter into a heat-proof ceramic or metal bowl. Put the bowl on top of a saucepan filled with a little bit of water. If you want to use coconut oil and it’s solid, add it as well so it can melt too.
Bring the water to a boil. Gently melt the butters, stirring occasionally. I usually lower the heat to medium-low or even its lowest setting. This ensures a gentler melting process.
If using vitamin E oil, let the butters cool down for bout 15 minutes, before adding it. Otherwise, you can pour the melted butter straight into a container.