
Managing alpha-gal syndrome means scrutinizing labels for hidden mammalian products, and spreads are one of those sneaky categories where dairy and animal-derived additives tend to lurk. This one sidesteps all of that entirely β every ingredient is plant-based or comes from bees, making it a genuinely worry-free option you can slather on without a second thought. The process is almost meditative: shredded coconut slowly transforms in the food processor from dry crumbles into a glossy, pourable butter before the warm honey and fragrant Ceylon cinnamon get folded in. Ceylon cinnamon is worth seeking out here β its softer, more floral heat plays beautifully against the natural sweetness of the coconut rather than overwhelming it. The result is a thick, aromatic spread that firms up to a perfectly scoopable consistency as it cools in the jar. Toast, fruit, rice cakes, a spoon straight from the jar β honestly, all valid choices. Once you see how easy it is to make your own, store-bought alternatives with their questionable ingredient lists will feel completely unnecessary.
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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 β about 8β10 minutes total. The coconut will go through a clumpy stage before releasing its oils; keep processing until the butter is completely smooth and fluid.
Warm the honey in a small saucepan over low heat for about 1 minute, until it is just fluid and easy to pour β 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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