Artificial Flavors Free Honey Cinnamon Coconut Butter
Store-bought nut and seed butters often sneak in natural or artificial flavorings that are hard to track down on a label, which is exactly why making your own spread at home is such a satisfying move. This coconut butter starts with just shredded coconut processed low and slow until it releases its own natural oils and transforms into something silky and rich — no shortcuts, no additives. A drizzle of gently warmed raw honey and a measure of ground Ceylon cinnamon bring warmth and sweetness that feel genuinely complex without a single mystery ingredient in sight. Ceylon cinnamon in particular has a softer, more floral bite than the common cassia variety, and it pairs beautifully with the subtle tropical sweetness of the coconut. The result is a thick, glossy butter that firms up to a perfectly spreadable consistency as it cools in the jar. Swipe it on toast, stir it into oatmeal, or eat it straight off the spoon — it holds up to all of the above. Knowing exactly what went into every last tablespoon is honestly half the appeal.
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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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