Mushroom Free Honey Cinnamon Coconut Butter
Warm, fragrant, and impossibly creamy, this coconut butter is the kind of homemade spread that makes you wonder why you ever bought anything from a jar. Shredded coconut gets processed until it releases its natural oils and transforms into a silky, pourable butter — then a drizzle of gently warmed raw honey and earthy Ceylon cinnamon turns it into something truly special. Ceylon cinnamon is worth seeking out here; its softer, more floral flavor is noticeably different from the sharper cassia variety and makes the finished butter taste almost dessert-like. A pinch of sea salt ties everything together and keeps it from tipping into overly sweet territory. For anyone navigating a mushroom-free lifestyle, this recipe is completely straightforward — every ingredient is clean, plant-based, and easy to verify, with zero hidden fungi or fermented additives to worry about. Spread it on toast, swirl it into oatmeal, or eat it straight off the spoon — no judgment here. Once it cools and firms up in the jar, it keeps beautifully and makes a genuinely impressive homemade gift.
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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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