High Fructose Corn Syrup Free Honey Cinnamon Coconut Butter
Warm, fragrant, and impossibly creamy, this spread layers the natural sweetness of raw honey with the gentle spice of Ceylon cinnamon — all suspended in silky, homemade coconut butter. Ceylon cinnamon is worth seeking out here; its softer, more floral heat makes the whole jar taste refined rather than sharp. Most store-bought nut and seed butters sneak in sweeteners that are anything but clean, so blending your own means you know exactly what's going into every spoonful. The process is genuinely satisfying to watch — shredded coconut slowly surrenders its oils and transforms from a dry, crumbly mass into a glossy, pourable butter right before your eyes. A brief drizzle of warmed honey ties everything together without overpowering the coconut's natural richness. Once it cools in the jar, it firms to a perfectly spreadable consistency that works beautifully on toast, stirred into oatmeal, or eaten straight off the spoon. 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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