Legume Free Honey Cinnamon Coconut Butter
Warm, fragrant, and naturally sweet, this coconut butter is the kind of spread that makes you want to slather it on everything in sight. The magic starts in a food processor, where shredded coconut slowly transforms from dry crumbles into a silky, pourable butter — no added fillers, no mystery ingredients, just pure coconut doing its thing. A drizzle of gently warmed raw honey and a whisper of Ceylon cinnamon fold in at the end, giving the finished butter a delicate floral sweetness that feels almost luxurious. Ceylon cinnamon is worth seeking out here; its softer, less sharp flavor lets the coconut shine rather than overpower it. Every single ingredient in this recipe is completely free of beans, lentils, peas, and other legumes, so it works beautifully for anyone navigating that restriction without any substitutions or workarounds needed. Once it cools in the jar, it firms up to a perfectly spreadable consistency — dreamy on toast, stirred into oatmeal, or eaten straight off the spoon.
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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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