Macadamia Free Honey Cinnamon Coconut Butter
Warm, fragrant, and impossibly creamy, this coconut butter is the kind of spread that makes you want to put it on absolutely everything — toast, fruit, a spoon straight from the jar. The magic happens in the food processor, where shredded coconut slowly releases its natural oils and transforms into a silky, pourable butter without any added fillers or stabilizers. A drizzle of gently warmed raw honey and a bloom of Ceylon cinnamon fold in at the end, giving the finished spread a floral sweetness and a subtle warmth that feels almost luxurious. Ceylon cinnamon is worth seeking out here — it's noticeably softer and more complex than the standard variety, and it makes a real difference in the final flavor. Many store-bought nut and seed butters are processed on shared lines with tree nuts, so making your own is a genuinely smart move when you need to avoid cross-contact. The optional splash of melted coconut oil keeps the texture perfectly spreadable if your batch runs a little thick. Once it cools in the jar, you'll have a beautiful, golden spread that's ready to elevate breakfast or a snack in the most effortless way.
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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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