Rye Free Honey Cinnamon Coconut Butter

Total time45 min

Prep time5 min

Cook time10 min

Warm honey, fragrant Ceylon cinnamon, and rich coconut come together in a silky spread that feels almost indulgent — yet every ingredient is completely wholesome and straightforward. The magic here is patience with the food processor: shredded coconut slowly releases its natural oils over about eight to ten minutes, transforming into a smooth, pourable butter without any added fillers or thickeners. A gentle warm of raw honey makes it easy to swirl in the cinnamon and sea salt so every spoonful is evenly flavored. For anyone navigating grain sensitivities, store-bought nut and seed butters can be a minefield of unexpected additives and shared-facility warnings — making this kind of from-scratch spread genuinely reassuring to prepare at home. Once it cools in the jar, it firms to a perfectly spreadable consistency that works beautifully on toast, stirred into oatmeal, or eaten straight off a spoon. The optional splash of melted coconut oil is a nice touch if you want a slightly looser texture, but the coconut does most of the heavy lifting on its own. It's the kind of simple, clean recipe that earns a permanent spot in your weekly rotation.

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Ingredients

16 servings

3 cups unsweetened shredded coconut
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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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