Dairy Free Honey Cinnamon Coconut Butter
Warm, fragrant, and impossibly creamy, this spread is the kind of thing you'll want to put on absolutely everything — toast, fruit, oatmeal, a spoon. It's made entirely from plant-based ingredients, so there's no butter, cream, or dairy of any kind hiding in the mix. The magic happens in the food processor, where shredded coconut slowly releases its natural oils and transforms into a silky, pourable butter without any added dairy fat needed. Raw honey and Ceylon cinnamon get gently warmed together before being folded in, giving the finished spread a floral sweetness and a warm spice note that feels almost luxurious. Ceylon cinnamon is worth seeking out here — it's milder and more complex than the standard cassia variety, and it really shines in something this simple. Once it cools in the jar, it firms up to a perfectly spreadable consistency that's ready to use whenever you are. Store-bought coconut butters often come with surprise additives or shared-facility concerns, so making your own means you know exactly what's in every spoonful.
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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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