Shellfish 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. Shredded coconut gets processed low and slow until it releases its natural oils and transforms into a silky, pourable butter — no dairy, no mystery additives, just pure coconut doing its thing. A drizzle of raw honey and a whisper of ground Ceylon cinnamon bring gentle sweetness and spice that make this feel almost indulgent. Ceylon cinnamon is worth seeking out here; its softer, more floral flavor keeps the spread tasting refined rather than heavy-handed. The whole thing comes together in a food processor with just a handful of pantry staples, so there's zero stress about label-reading or hidden ingredients you didn't sign off on. Once it cools in the jar, it firms into a perfectly spreadable consistency that's dreamy on toast, stirred into oatmeal, or eaten straight off a spoon. It's the kind of homemade staple that quietly becomes a weekly ritual.
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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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