Pescatarian Honey Cinnamon Coconut Butter
Warm, fragrant, and impossibly creamy, this coconut butter is the kind of homemade spread that makes you wonder why you ever bought the store-bought version. Shredded coconut gets processed low and slow until it releases its natural oils and transforms into a silky, pourable butter — no dairy, no additives, just pure coconut richness. A gentle drizzle of raw honey and a whisper of Ceylon cinnamon fold in at the end, giving the finished jar a warm sweetness that's a step above anything you'd find on a grocery shelf. Ceylon cinnamon is worth seeking out here; it's noticeably softer and more floral than the standard cassia variety, and it makes the flavor feel almost dessert-like without being cloying. The optional splash of melted coconut oil is a smart trick if your batch turns out on the thicker side, keeping the texture perfectly spreadable. Once it cools in the jar, you've got a versatile condiment that works on toast, stirred into oatmeal, or eaten straight off the spoon with zero regrets.
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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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