Pregnancy Friendly Honey Cinnamon Coconut Butter
Warm, fragrant, and naturally sweet, this spread is the kind of thing you'll want to keep a jar of on the counter at all times. Ceylon cinnamon is the star spice here — it's the milder, more delicate variety often recommended during pregnancy over the stronger Cassia type, so you can enjoy that cozy cinnamon flavor without any concern. Raw honey is gently warmed just enough to make it pourable without overheating, preserving its natural qualities while blending seamlessly into the silky coconut base. The whole process happens in a food processor, which means no complicated technique — just patience as the shredded coconut slowly releases its oils and transforms into something luxuriously smooth. Unsweetened coconut keeps the sweetness in check, so this butter tastes indulgent without being cloying. Spread it on toast, swirl it into oatmeal, or eat it straight off a spoon — it firms up beautifully in the jar and is ready to use whenever a craving hits.
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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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