Turkey 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. It starts with nothing but shredded coconut blitzed in a food processor — and watching it transform from dry crumbles into a silky, pourable butter feels like a little kitchen miracle every single time. A drizzle of raw honey and a whisper of Ceylon cinnamon bring a gentle sweetness and warmth that make this taste far more indulgent than its short ingredient list suggests. Ceylon cinnamon is worth seeking out here; its softer, more floral flavor keeps the spread tasting bright rather than heavy. Store-bought nut and seed butters can be a minefield of unexpected additives and shared-facility concerns, but this one is made entirely from ingredients you control, start to finish. 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 the spoon with zero regrets.
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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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