Citrus 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, pancakes, apple slices, a spoon. The magic happens in the food processor, where plain shredded coconut slowly releases its natural oils and transforms into a silky, pourable butter before you've even added a single extra ingredient. A drizzle of raw honey and a whisper of Ceylon cinnamon bring gentle sweetness and warmth without any fruit-derived flavors or acids, making this a genuinely safe and satisfying option when citrus is off the table. Ceylon cinnamon is worth seeking out here — it's softer and more floral than the standard variety, and it plays beautifully against the coconut's richness. The whole process is straightforward and deeply satisfying to watch, especially that moment when the dry crumbles suddenly give way to glossy, fluid butter. Once it cools in the jar, it firms up to a perfect spreadable consistency that feels far more indulgent than the short ingredient list suggests. Keep a jar on the counter and it won't last long.
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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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