Capsaicin Free Honey Cinnamon Coconut Butter
Warm, fragrant, and naturally sweet, this coconut butter is the kind of spread that makes you want to slather it on everything in sight. Ground Ceylon cinnamon and raw honey fold into silky blended coconut for a flavor that feels indulgent without a single ingredient that could trigger heat sensitivity — no chili, no pepper, no capsaicin of any kind. For anyone who has to scan every condiment label looking for hidden spice blends or "natural flavors" that turn out to be anything but mild, making your own spread from scratch is a genuine relief. The process is surprisingly meditative — just a food processor, a little patience, and the satisfying moment when dry shredded coconut suddenly releases its oils and transforms into something glossy and pourable. Ceylon cinnamon is worth seeking out here; it's noticeably softer and more floral than the cassia variety, which makes it a perfect match for the honey's gentle sweetness. Once it cools in the jar, it firms into a perfectly spreadable consistency that works on toast, stirred into oatmeal, or eaten straight off a spoon with zero apology.
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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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