Gelatin Free Honey Cinnamon Coconut Butter
Creamy, fragrant, and naturally sweet, this coconut butter is the kind of spread that makes you want to put it on absolutely everything. Raw honey and warm Ceylon cinnamon fold into silky blended coconut for a flavor combination that feels indulgent but comes together with just a handful of clean, whole-food ingredients. Many store-bought nut and seed butters — and especially flavored spreads — sneak in thickeners or stabilizers that can be surprisingly hard to vet, so making your own means you know exactly what's in the jar. The process is genuinely satisfying to watch: shredded coconut slowly releases its natural oils in the food processor, transforming from dry crumbles into a glossy, pourable butter before your eyes. A gentle warm honey and cinnamon drizzle gets blended in at the end, giving every spoonful an even, aromatic sweetness. Once it cools and firms to a spreadable consistency, it's ready to slather on toast, swirl into oatmeal, or eat straight off the spoon with zero guilt.
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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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