MSG Free Honey Cinnamon Coconut Butter
Warm, fragrant, and naturally sweet, this spread is the kind of thing you'll want to put on everything — toast, fruit, oatmeal, a spoon straight from the jar. It starts with nothing but shredded coconut processed low and slow until the natural oils release and the whole thing transforms into a silky, pourable butter, no additives needed. A drizzle of raw honey and a touch of Ceylon cinnamon get stirred in while everything is still warm, creating a flavor that's floral, spiced, and deeply satisfying. Ceylon cinnamon is worth seeking out here — it's milder and more nuanced than the standard cassia variety, and it makes the finished butter taste almost dessert-like without being cloying. Store-bought nut and seed butters are notorious for sneaking in flavor enhancers and preservatives, so making your own from scratch means you know exactly what's in the jar. The whole process is surprisingly hands-off — the food processor does the heavy lifting while you just scrape the sides and wait for the magic to happen. Once it cools and firms to a spreadable consistency, you've got a pantry staple that feels indulgent but is made entirely from clean, wholesome ingredients.
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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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