Paleo Honey Cinnamon Coconut Butter
There is something almost magical about watching shredded coconut transform in a food processor — from dry flakes to a clumpy paste and finally into a silky, pourable butter that smells like a tropical bakery. Once that smooth base is ready, a warm honey-cinnamon mixture gets drizzled in, coating every bit with gentle sweetness and spice. Ceylon cinnamon is the star here, bringing a softer, more floral heat than the common cassia variety, and it pairs beautifully with raw honey and the natural richness of coconut. Every single ingredient in this spread is whole, unprocessed, and completely grain- and dairy-free, which makes it a natural fit for anyone eating ancestrally. Store-bought nut and seed butters often sneak in refined oils, added sugars, or stabilizers that can derail a clean eating approach — this one is made entirely on your terms, right in your own kitchen. Spread it on apple slices, stir it into a smoothie, or just eat it off the spoon while the jar is still warm. Once it firms up in the jar, you will have a gorgeous, aromatic spread ready to elevate just about anything.
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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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