Ginger Free Honey Cinnamon Coconut Butter
Warm, fragrant, and impossibly creamy, this spread layers the natural sweetness of raw honey with the gentle warmth of Ceylon cinnamon and the rich depth of coconut — no ginger anywhere in sight. For anyone navigating a ginger sensitivity or intolerance, store-bought nut and seed butters can be a minefield of unexpected spice blends and "natural flavor" disclaimers, so making your own is genuinely the smarter move. The process is almost meditative: you watch shredded coconut slowly release its oils in the food processor, transforming from dry crumbles into a silky, pourable butter before the honey-cinnamon mixture gets swirled in. Ceylon cinnamon is worth seeking out here — it's softer and more floral than the standard cassia variety, and it makes the finished spread taste almost dessert-like without being cloying. A small spoonful of melted coconut oil is optional but helps if you want a looser, more drizzleable consistency. Once it cools in the jar, it firms into something perfectly spreadable — dreamy on toast, stirred into oatmeal, or eaten straight off the spoon with zero regrets.
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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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