Paraben Free Honey Cinnamon Coconut Butter
Warm, fragrant, and surprisingly simple to make at home, this spread layers the natural sweetness of raw honey with the gentle spice of Ceylon cinnamon in a way that feels almost indulgent. Many store-bought nut and seed butters — and even flavored coconut spreads — contain preservatives and synthetic additives that can be a real concern for anyone avoiding parabens, so making your own from scratch puts you fully in control of every single ingredient. The process is genuinely satisfying to watch: shredded coconut slowly releases its natural oils in the food processor, transforming from dry crumbles into a silky, pourable butter before the honey-cinnamon blend is swirled in. Ceylon cinnamon is worth seeking out here — it has a softer, more complex flavor than the common cassia variety, and it pairs beautifully with the subtle sweetness of raw honey. A pinch of sea salt rounds everything out and keeps it from tasting one-dimensional. Once it cools in the jar, it firms into a perfectly spreadable consistency that works on toast, stirred into oatmeal, or eaten straight off the spoon.
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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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