BHA & BHT Free Honey Cinnamon Coconut Butter
Store-bought nut and seed butters are one of the sneakiest sources of synthetic preservatives, with BHA and BHT showing up in ingredient lists or even in the packaging itself. Making your own coconut butter at home puts you completely in control of every single thing that goes into the jar. This recipe uses just a handful of clean, whole-food ingredients — shredded coconut, raw honey, Ceylon cinnamon, and sea salt — with nothing synthetic in sight. The process is genuinely satisfying to watch: the food processor slowly coaxes the coconut through a crumbly stage until it releases its natural oils and transforms into a silky, pourable butter. A gentle warm honey and cinnamon mixture gets drizzled in at the end, giving the finished spread a warm, lightly sweet flavor that tastes far more indulgent than the ingredient list suggests. Ceylon cinnamon in particular has a softer, more floral quality than the standard cassia variety, and it really shines here. Spread it on toast, swirl it into oatmeal, or eat it straight off the spoon — this coconut butter is the kind of thing that quietly becomes a pantry staple. Stored in a glass jar at room temperature, it firms up to a perfectly spreadable consistency that feels like a small, wholesome luxury every single time you open the lid.
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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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