Pecan 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 ever enters the picture. Ceylon cinnamon is worth seeking out for this one — it's noticeably sweeter and more delicate than the common cassia variety, and it makes the finished spread taste genuinely special. Store-bought nut and seed butters can be a minefield when you're avoiding tree nuts, since shared processing lines are everywhere, but this recipe sidesteps all of that with a short, clean ingredient list you can verify yourself. A drizzle of melted coconut oil keeps the texture perfectly spreadable if your batch turns out thicker than you'd like. Spoon it over toast, swirl it into oatmeal, or eat it straight from the jar — no judgment here.
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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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