Caffeine Free Honey Cinnamon Coconut Butter
Warm, fragrant, and impossibly creamy, this spread is the kind of thing you'll want to put on everything — toast, fruit, a spoon straight from the jar. The magic happens entirely in a food processor, where shredded coconut slowly releases its natural oils and transforms into a silky, pourable butter without any added fillers or preservatives. Raw honey and ground Ceylon cinnamon are stirred together off the heat, then drizzled in at the end for a gentle sweetness and warm spice that feels almost indulgent. Ceylon cinnamon is worth seeking out here — its softer, more floral flavor makes the whole jar taste noticeably more refined than the standard supermarket variety. For anyone avoiding stimulants, this is a genuinely satisfying alternative to coffee-flavored spreads or chocolate-based nut butters that can sneak in hidden sources of caffeine. The only real requirement is patience during that first blending stage, but once the coconut breaks down and goes glossy, the result is completely worth it. Seal it in a glass jar and you've got a pantry staple that firms up beautifully at room temperature and keeps things simple, clean, and delicious.
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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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