Add the coconut oil, calendula, and ginger to the top of a double boiler. Heat water underneath to a boil, then simmer for 30 minutes. Strain the herbs. Skip this step if you aren’t using the herbs.
Add the cocoa butter and shea butter to the top of the double boiler. Heat just until melted, stirring occasionally.
Remove from heat and add the rest of the ingredients.
Pour into a metal tin or glass jar and put in the fridge to cool. This fast cool time helps prevent the shea butter from going grainy and beading up.
For a whipped version pour the mixture into a mixing bowl and put in the freezer for about 20 minutes or until firm, but not frozen. Whip with the whisk attachment on your mixer and store in a glass jar.