Breastfeeding Friendly Honey Cinnamon Coconut Butter
Warm, fragrant, and naturally sweet, this coconut butter is the kind of spread that makes everything it touches taste a little more special — toast, oatmeal, fruit, a spoon straight from the jar. It comes together entirely in a food processor using just a handful of wholesome ingredients, which means you know exactly what's going into your body at every feeding stage. Raw honey and Ceylon cinnamon bring gentle sweetness and warmth without any artificial additives or preservatives to second-guess. The process of blending shredded coconut into a silky, pourable butter is genuinely satisfying to watch, and the honey-cinnamon swirl at the end makes it smell absolutely incredible. Coconut is rich in nourishing fats that many nursing parents actively seek out, and this recipe leans into that without any fuss or complicated sourcing. Once it cools and firms in the jar, you have a ready-to-go spread that works beautifully on everything from rice cakes to warm sweet potatoes. It stores easily at room temperature, so it's always within reach during those busy, hungry moments that come with feeding a little one.
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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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