Brazil Nut Free Honey Cinnamon Coconut Butter
Warm, fragrant, and impossibly creamy, this coconut butter is the kind of homemade spread that makes you wonder why you ever bought anything from a store. It starts with shredded coconut processed low and slow until the natural oils release and the whole thing transforms into a silky, pourable butter — no added dairy, no mystery fillers, just pure coconut richness. Raw honey and ground Ceylon cinnamon get gently warmed together before being drizzled in, giving every jar a subtly sweet, spiced depth that tastes far more indulgent than the short ingredient list suggests. Ceylon cinnamon is worth seeking out here — it's noticeably softer and more floral than the common cassia variety, and it makes the flavor genuinely special. Store-bought nut and seed butters can be a minefield when it comes to shared-facility warnings, so blending your own at home puts you completely in control of what goes into the jar. Spread it on toast, swirl it into oatmeal, or eat it straight off the spatula — no judgment. Once it cools and firms to that perfect spreadable consistency, it keeps beautifully in a sealed glass jar on the counter.
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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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