Eggless Honey Cinnamon Coconut Butter
Warm, fragrant, and impossibly creamy, this spread transforms just a handful of pantry staples into something that tastes genuinely indulgent. The magic happens entirely in the food processor — shredded coconut slowly releases its natural oils over about eight to ten minutes, going from dry crumbles to a silky, pourable butter without any dairy or eggs involved. A drizzle of gently warmed raw honey and a hit of Ceylon cinnamon fold in at the end, giving the finished butter a floral sweetness and a softer, more complex spice than standard cinnamon delivers. A pinch of sea salt ties everything together and keeps it from tasting one-note. Store-bought nut and seed butters can be a minefield of hidden additives and shared-facility warnings, so making your own at home means you know exactly what's in the jar. Once it cools and firms to a spreadable consistency, it's incredible on toast, stirred into oatmeal, or eaten straight off the spoon — no judgment here.
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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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