Emulsifier Free Honey Cinnamon Coconut Butter
Most store-bought nut and seed butters are loaded with lecithin, mono- and diglycerides, or other emulsifying agents that keep things shelf-stable but have no place in a clean, emulsifier-free kitchen. This spread is built from just five real ingredients — shredded coconut, raw honey, Ceylon cinnamon, sea salt, and an optional splash of coconut oil — so you know exactly what you're eating. The magic happens entirely in the food processor: the coconut slowly releases its own natural oils over about eight to ten minutes, transforming from dry crumbles into a silky, pourable butter without any synthetic help. A gentle warm honey and cinnamon mixture gets drizzled in at the end, giving the finished spread a warm, lightly sweet flavor that tastes genuinely luxurious on toast, fruit, or straight off a spoon. Ceylon cinnamon brings a softer, more floral heat than the cassia variety, and it pairs beautifully with the subtle sweetness of raw honey and the richness of coconut. Once it cools in the jar, it firms to a perfectly spreadable consistency — no additives, no stabilizers, just the ingredients doing exactly what they're supposed to do.
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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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