Mustard Free Honey Cinnamon Coconut Butter
Rich, creamy, and warmly spiced, this coconut butter is the kind of homemade spread that makes you wonder why you ever bought anything from a store. It starts with just shredded coconut processed long enough to release its natural oils and transform into a silky, pourable butter — no added emulsifiers, no fillers, just pure coconut doing its thing. A drizzle of gently warmed raw honey and a hit of ground Ceylon cinnamon bring sweetness and a softer, more delicate spice than regular cinnamon, while a pinch of sea salt ties everything together beautifully. Store-bought nut and seed butters can be a minefield for anyone navigating hidden condiment ingredients, but this recipe keeps things refreshingly clean and straightforward. Every single ingredient is right there in front of you, which means zero guesswork and zero stress. Once it cools and firms to that perfect spreadable consistency, it's incredible on toast, stirred into oatmeal, or eaten straight off the spoon — honestly, no judgment.
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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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