Almond Free Honey Cinnamon Coconut Butter
Warm, fragrant, and impossibly creamy, this coconut butter is the kind of spread that makes you want to slather it on everything in sight. It comes together with just a handful of pantry staples — shredded coconut, raw honey, Ceylon cinnamon, and a pinch of sea salt — so you always know exactly what's going into the jar. Store-bought nut and seed butters can be a minefield when you're avoiding almonds, with shared-facility warnings and blended varieties that sneak in unexpected ingredients. Making your own from scratch completely sidesteps that problem, and the result is honestly better than anything you'd find on a shelf. The food processor does the heavy lifting, slowly coaxing the coconut through a crumbly stage until its natural oils release into a silky, pourable butter. A gentle drizzle of warm honey and cinnamon folded in at the end gives it a lightly sweet, spiced depth that feels almost luxurious. Once it cools and firms in the jar, it's ready to spread on toast, swirl into oatmeal, or eat straight off the spoon — no judgment here.
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Learn more →Ingredients
16 servings
- 3 cups unsweetened shredded coconut
- 3 tbsp raw honey
- 1 tsp ground ceylon cinnamon
- ¼ tsp fine sea salt
- 1 tbsp coconut oil, melted (optional)
Instructions
- 1
Add the shredded coconut to a food processor and process on high, scraping down the sides with a rubber spatula every 60 seconds, until the mixture transforms from dry crumbles to a thick paste and then to a smooth, pourable butter — about 8–10 minutes total. The coconut will go through a clumpy stage before releasing its oils; keep processing until the butter is completely smooth and fluid.
- 2
Warm the honey in a small saucepan over low heat for about 1 minute, until it is just fluid and easy to pour — do not let it simmer. Remove from heat and stir in the ground Ceylon cinnamon and sea salt until fully combined.
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