Vegetarian Honey Cinnamon Coconut Butter
Warm, fragrant, and impossibly creamy, this coconut butter is the kind of homemade spread that makes you wonder why you ever bought the store-bought version. Shredded coconut gets processed low and slow until it releases its natural oils and transforms into a silky, pourable butter — no dairy, no additives, just pure coconut richness. A drizzle of gently warmed raw honey and a whisper of Ceylon cinnamon (the softer, more floral variety) take it somewhere that feels almost indulgent. The pinch of sea salt is a small but essential move that keeps the whole thing from tipping too sweet. Optional melted coconut oil gives you a little insurance if your butter turns out thicker than you'd like, making the texture perfectly spreadable every time. Once it cools in the jar, it firms up beautifully and is ready to go on toast, stirred into oatmeal, or eaten straight off the spoon — no judgment here.
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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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