Citric Acid Free Honey Cinnamon Coconut Butter
So many store-bought nut and seed butters sneak in citric acid as a preservative or flavor stabilizer, which makes finding a safe spread genuinely frustrating. This homemade coconut butter sidesteps all of that with just a handful of clean, whole ingredients — nothing processed, nothing hidden. The magic happens entirely in the food processor, where shredded coconut slowly releases its natural oils and transforms into a silky, pourable butter over about eight to ten minutes. A drizzle of warm raw honey and a touch of Ceylon cinnamon get stirred in at the end, giving the finished spread a gently sweet, warmly spiced flavor that feels almost indulgent. Ceylon cinnamon is worth seeking out here — it's milder and more floral than the common cassia variety, and it blends beautifully into the rich coconut base. Once it cools in the jar, it firms up to a perfectly spreadable consistency that works on toast, stirred into oatmeal, or eaten straight off a spoon. It keeps well at room temperature and tastes like something you'd pay a lot for at a specialty shop.
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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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