Soy Free Honey Cinnamon Coconut Butter
Warm, fragrant, and impossibly creamy, this spread transforms just a handful of pantry staples into something that tastes like it came from a specialty food shop. The magic happens entirely in a food processor — shredded coconut slowly releases its natural oils over about eight to ten minutes, going from dry crumbles to a silky, pourable butter without any additives or fillers. A gentle drizzle of raw honey and Ceylon cinnamon folded in at the end gives it a floral sweetness and a warm spice note that's a step above the usual. Every single ingredient here is naturally free from soy, so there's no label-reading stress or worrying about hidden additives the way there often is with store-bought nut and seed butters. The optional splash of melted coconut oil is a smart trick if you want an extra-glossy, ultra-smooth result. Once it cools in the jar, it firms up to a perfectly spreadable consistency that's dreamy on toast, stirred into oatmeal, or eaten straight off the spoon. Keep a jar on the counter and it won't last long.
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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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