Seeds Free Honey Cinnamon Coconut Butter
Warm, fragrant, and impossibly creamy, this coconut butter is the kind of spread that makes you want to slather it on everything in sight. The base is nothing more than shredded coconut blitzed in a food processor until it releases its natural oils and transforms into a silky, pourable butter — no seeds, no nuts, no complicated sourcing required. A drizzle of raw honey and a whisper of ground Ceylon cinnamon fold in at the end, giving the finished jar a gently sweet, warmly spiced depth that store-bought versions rarely match. Ceylon cinnamon is worth seeking out here; its softer, more floral flavor keeps the spread from tasting sharp or medicinal. The optional splash of melted coconut oil is a smart insurance policy if your coconut runs a little dry, nudging the texture toward that perfect, glossy consistency. Once it cools in the jar, it firms into a spreadable, scoopable butter that's gorgeous on toast, stirred into oatmeal, or eaten directly off the spoon with zero apology.
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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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