GERD Friendly Honey Cinnamon Coconut Butter

Total time45 min

Prep time5 min

Cook time10 min

GERD Friendly Honey Cinnamon Coconut Butter

Creamy, lightly sweet, and warmly spiced, this coconut butter is the kind of spread that makes you want to reach for a spoon before it even makes it to the jar. It comes together entirely in a food processor — no stovetop fuss beyond gently warming the honey — and the result is a silky, aromatic butter that feels indulgent without relying on anything harsh or acidic. For anyone managing reflux, finding satisfying spreads can be a real challenge since so many options are loaded with citrus, vinegar, or heavy saturated fats that trigger symptoms. This one leans on unsweetened shredded coconut, raw honey, and Ceylon cinnamon, all of which are generally well-tolerated and gentle on a sensitive digestive system. Ceylon cinnamon in particular is the milder variety, making it a smarter choice here than the more pungent cassia cinnamon you'll often find on store shelves. A pinch of sea salt rounds everything out and keeps the sweetness from feeling one-dimensional. Spread it on toast, stir it into oatmeal, or eat it straight — it firms up beautifully in the jar and keeps things simple and soothing.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

16 servings

3 cups unsweetened shredded coconut
Bob's Red Mill Unsweetened Unsulfured Coconut Flakes 10oz Bob's Red Mill Unsweetened Coconut Shredded - 12 Oz Let's Do Organic Unsweetened Coconut Flakes, Gluten Free Bob's Red Mill Shredded Coconut Unsweetened 24 Oz Simple Truth Organic Unsweetened Coconut Flakes
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!