Red Meat Allergy Friendly 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 process is genuinely satisfying to watch: shredded coconut slowly transforms in the food processor from dry crumbles into a glossy, pourable butter before the honey-cinnamon mixture gets swirled in. Ceylon cinnamon is worth seeking out here — it's softer and more floral than the common cassia variety, and it makes the finished spread taste noticeably more refined. Because every single ingredient is a whole food with no hidden additives, this is a naturally safe choice for anyone navigating sensitivities around animal proteins, since there's nothing here that even comes close to red meat or its derivatives. Slather it on toast, swirl it into oatmeal, or eat it straight off a spoon — no judgment. Store it in a sealed glass jar and it firms up beautifully at room temperature into the perfect spreadable consistency.
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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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