Peanut Free Honey Cinnamon Coconut Butter
Warm, fragrant, and impossibly creamy, this coconut butter is the kind of spread that makes you want to slather it on everything in sight. The magic starts with shredded coconut alone — no added nuts, no nut oils, just pure coconut slowly coaxed into a silky, pourable butter right in your food processor. A drizzle of gently warmed raw honey and a whisper of Ceylon cinnamon fold in at the end, giving the finished jar a naturally sweet, lightly spiced depth that store-bought versions rarely match. Ceylon cinnamon is worth seeking out here; it's softer and more floral than the common cassia variety, and it makes the whole thing taste a little more special. For anyone navigating nut-free kitchens, this is a genuinely satisfying alternative to nut butters — rich, indulgent, and made entirely from ingredients you can trust. Spoon it onto toast, swirl it into oatmeal, or eat it straight from the jar — no judgment. Once it cools and firms to that perfect spreadable consistency, it's hard to believe something this good came together with just a handful of 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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