Oats Free Honey Cinnamon Coconut Butter
Warm honey, fragrant Ceylon cinnamon, and rich coconut come together in a spread that tastes like something you'd find at a specialty market — except you made it yourself in about ten minutes of active effort. The magic here is all in the food processor: shredded coconut slowly releases its natural oils and transforms into a silky, pourable butter before the honey-cinnamon mixture is folded in. Ceylon cinnamon is worth seeking out specifically because its flavor is noticeably softer and more complex than the standard supermarket variety, and it really shines in something this simple. Every single ingredient in this recipe is naturally free of grain-based additives, so there's no label-reading anxiety and no hidden fillers to worry about. The finished butter firms up beautifully in a glass jar and is incredible slathered on toast, stirred into oatmeal alternatives, or eaten straight off a spoon. It also makes a genuinely impressive homemade gift for anyone who loves clean, whole-food pantry staples.
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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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