Gluten Free Honey Cinnamon Coconut Butter
Rich, creamy, and warmly spiced, this coconut butter is the kind of spread that makes you want to slather it on everything in sight. It comes together with just a handful of clean, naturally gluten-free ingredients — shredded coconut, raw honey, Ceylon cinnamon, and sea salt — so there's no label-reading anxiety or hidden grain-based fillers to worry about. The magic happens entirely in the food processor, where plain shredded coconut slowly releases its natural oils and transforms into a silky, pourable butter over about eight to ten minutes. A drizzle of gently warmed honey and a hit of fragrant Ceylon cinnamon fold in at the end, giving the finished spread a mellow sweetness and a subtle floral spice that regular cinnamon just can't match. Once it cools in the jar, it firms up to a perfectly spreadable consistency — gorgeous on rice cakes, stirred into oatmeal, or eaten straight off the spoon. Making it at home also means you control every single ingredient, which is a real win when store-bought nut and seed butters so often share equipment with gluten-containing products. Keep a jar on the counter and it won't last long.
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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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