Carrageenan Free Honey Cinnamon Coconut Butter
Store-bought coconut butters and spreads are a minefield if you're avoiding carrageenan, since the additive often sneaks in as a stabilizer or emulsifier in packaged products. Making your own from scratch is the cleanest workaround, and this recipe proves it's also the most delicious one. Starting with just shredded coconut and a food processor, you coax out the natural oils through several minutes of blending until the mixture transforms into a silky, pourable butter — no additives, no fillers, nothing you didn't put in yourself. The warm honey and fragrant Ceylon cinnamon get stirred together off the heat and drizzled right in, giving the finished spread a gentle sweetness and a warm spice note that feels almost luxurious. Ceylon cinnamon is worth seeking out here; its softer, more floral flavor is noticeably different from the sharper cassia variety and pairs beautifully with coconut. Once it cools in the jar, it firms into a thick, spreadable consistency that's incredible on toast, stirred into oatmeal, or eaten straight off a spoon. It's the kind of pantry staple that's so easy to make yourself, you'll wonder why you ever bought the packaged version.
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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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