Lupin Free Honey Cinnamon Coconut Butter
Warm honey, fragrant Ceylon cinnamon, and rich coconut come together in a spread that tastes like something you'd find at a specialty market — except you made it yourself in under fifteen minutes of active effort. The magic here is all in the food processor: shredded coconut slowly releases its natural oils and transforms into a silky, pourable butter before the honey-cinnamon mixture is folded in, giving you a genuinely luxurious texture with no additives or fillers. Store-bought nut and seed butters can be a minefield when you're avoiding certain legume-derived ingredients, but this one is built entirely from a short, clean list you can read at a glance. Ceylon cinnamon is worth seeking out specifically — it's noticeably softer and more floral than the common cassia variety, and it makes the finished spread taste almost dessert-like without being cloying. Slather it on toast, swirl it into oatmeal, or eat it straight off a spoon; it's that kind of recipe. Once it cools in the jar it firms up to a perfectly spreadable consistency, ready to use whenever the craving hits.
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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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