Pork Free Honey Cinnamon Coconut Butter
Warm, fragrant, and naturally sweet, this coconut butter is the kind of spread that makes you want to put it on everything — toast, fruit, a spoon straight from the jar. The magic happens entirely in a food processor, where shredded coconut slowly releases its natural oils and transforms into a silky, pourable butter without any dairy or additives. A drizzle of gently warmed raw honey and a whisper of Ceylon cinnamon fold in at the end, giving the finished spread a floral sweetness and a subtle warmth that feels almost luxurious. Ceylon cinnamon is worth seeking out here — it's softer and more complex than the standard supermarket variety, and it really shines against the richness of the coconut. The whole process takes patience during that clumpy middle stage, but once the oils release, the texture becomes genuinely beautiful. Spooned into a glass jar and left to cool, it firms up to a perfectly spreadable consistency that keeps well on the counter. Every ingredient in this recipe is straightforward and clean, so you know exactly what you're eating — no mystery fillers, no hidden 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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