Nitrate & Nitrite Free Honey Cinnamon Coconut Butter
Creamy, fragrant, and naturally sweet, this coconut butter is the kind of spread that makes you want to slather it on everything in sight. Raw honey and ground Ceylon cinnamon fold into silky blended coconut for a flavor that feels almost indulgent — warm, floral, and just a little spiced. Ceylon cinnamon is worth seeking out here; its softer, more delicate profile keeps the spread tasting bright rather than sharp or medicinal. Because every ingredient is whole and unprocessed, there are no hidden additives or preservatives to worry about — just pure, clean flavor from start to finish. The food processor does the heavy lifting, coaxing the shredded coconut through a crumbly phase until it releases its natural oils and transforms into something genuinely luxurious. A pinch of sea salt at the end ties everything together and keeps the sweetness from going one-note. Spoon it over toast, stir it into oatmeal, or eat it straight from the jar — no judgment here.
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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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