Nutmeg Free Honey Cinnamon Coconut Butter
Warm, fragrant, and impossibly creamy, this spread layers the natural sweetness of raw honey with the floral warmth of Ceylon cinnamon — all built on a base of pure shredded coconut processed into silky, pourable butter. Ceylon cinnamon is the real star here, bringing a delicate, almost citrusy spice that's noticeably softer than the cassia variety most people keep in their pantry. Many store-bought nut and seed butters sneak in warming spice blends that can include unwanted additions, so making your own from scratch means you control every single ingredient in the jar. The process is genuinely satisfying to watch — the coconut goes from dry crumbles to a thick paste and finally to a glossy, fluid butter as its natural oils release, all without any added emulsifiers or fillers. A drizzle of melted coconut oil is optional but gives the finished spread an extra touch of richness if you want it. Once it cools and firms in the jar, it's ready to swipe onto toast, stir into oatmeal, or eat straight off the spoon — and honestly, that last option is hard to resist.
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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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