Artificial Food Coloring Free Honey Cinnamon Coconut Butter
Store-bought nut and seed butters often sneak in artificial dyes through flavored varieties, colored packaging coatings on mix-ins, or blended ingredients you'd never expect — so making your own is genuinely the cleanest route. This coconut butter starts with just shredded coconut processed until it releases its natural oils and transforms into something silky and rich, with no shortcuts and nothing hidden. A drizzle of raw honey and a touch of Ceylon cinnamon bring warmth and gentle sweetness that feels almost indulgent, while fine sea salt keeps the whole thing balanced and savory-edged. Ceylon cinnamon in particular has a softer, more floral flavor than the standard cassia variety, and it makes a noticeable difference here. The result is a glossy, spreadable butter that firms up beautifully in a glass jar and works on toast, stirred into oatmeal, or eaten straight off a spoon. Every single ingredient is exactly what it says it is — no color additives, no mystery blends, just whole foods doing all the work.
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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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