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CocoGhee? What is that, you ask?
Well, it is a delicious combination of coconut oil and grass-fed ghee, whipped together with sweet raw honey and spicy cinnamon. A perfect combination of delicious ingredients.
You know how some restaurants serve soft, whipped honey butter with their breads? I used to love that. The delicious sweet honey mixed with the saltiness of the butter … YUMMO! I went dairy-free almost a year ago and have not had butter since. It is probably one of the hardest things I have ever had to give up. I do eat some grass-fed ghee, which I seem to tolerate just fine, so ghee has become my new butter. While ghee is technically considered a dairy product, it does not contain dairy protein, casein, or any of the milk sugars (like lactose), which is what people who cannot tolerate dairy typically react to. In my case, I have to avoid casein (so I can’t eat butter), but I can tolerate ghee just fine.
Recently, I had a craving for that soft honey butter and decided to try whipping some ghee and coconut oil together and see how that worked. It was fantastic. I added some cinnamon, salt, raw honey, and boom. This stuff is good enough to just eat off the spoon! Rich, creamy, salty, and sweet.
I have been enjoying it as a topping on roasted squash, and yes, I do occasionally just eat a spoonful of it plain. You could also use it any way you would use regular honey butter. On muffins, bread, pancakes, and more. It would be amazing on my pumpkin spice bread version one or pumpkin spice bread version two. If you don’t have ghee and can tolerate dairy, you could sub butter for the ghee, and it would be equally amazing! Enjoy!
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Honey Cinnamon CocoGhee
A delicious combination of coconut oil and grass-fed ghee whipped together with sweet raw honey and spicy cinnamon. A perfect combination of delicious ingredients that's perfect for your favorite bread, muffin, or baked good.
- 1 cup grass-fed ghee (softened to room temperature)
- 1 cup virgin coconut oil (soft, but not melted)
- 2-4 tbsp. raw honey (more or less depending on how sweet you want it)
- 1 tsp. to 1 tbsp. ground cinnamon
- 1/4 tsp. sea salt (more or less depending on how salty you like it)
- In a mixer bowl (either a stand mixer or your hand-held mixer), whip the ghee and coconut oil until fluffy.
- With the mixer running, drizzle in the honey and whip until combined.
- With the mixer still running, sprinkle in the cinnamon and salt.
- Continue whipping until fully combined and the mixture is light and fluffy.
- Serve on bread, pancakes, or any other place you so desire. If you’re like me, you may find you like to eat it by the spoonful!
Read why I love Vietnamese cinnamon here.
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KitchenAid KHM7210ER 7-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk - Empire Red
Redmond Real Sea Salt
Simply Organic Ground Ceylon Cinnamon
Wholesome Sweeteners Organic Raw Honey
Nutiva Organic, Cold-Pressed, Unrefined, Virgin Coconut Oil
Bulletproof Grass-Fed Ghee, Quality Clarified Butter Fat
This sounds AMAZING!! I will need to try this soon!
Hope you enjoy! It’s delish! 🙂
Ohhh,yum! That sounds delish!I’ll be whipping up a batch of that asap! Thank you!
I hope you enjoy! 🙂
Hiya, do you know that ghee is clarified butter, and is not dairy free or vegan?
Hi Caz – I never said it was vegan, so I’m unsure where you got that. Ghee is technically considered dairy, however, it does not contain the dairy protein, casein, or any of the milk sugars (like lactose), which is what people who cannot tolerate dairy typically react to. In my case, I have to avoid casein (so I can’t eat butter), but I can tolerate ghee just fine. Hope that helps!
That’s really interesting! I didn’t know that it changes so much when clarified. I will be recommending it to a couple of friends who are dairy intolerant. Thanks for the info!
It will probably vary from person to person as to their intolerance, but so far so good for me and a few other people I know! Hope it helps your friends! 🙂
How long will it keep before spoiling, and under what conditions are best for shelf life?
Hi Anthony – If you keep it in the fridge, it will keep pretty much forever. If you keep it at room temp, I’d use it up in a couple weeks to be safe. I personally keep mine in the fridge and just set it out an hour or so before I need it so it can soften. Hope that helps! 🙂
Looks delicious. Think I’ll try this with GrassFed Organic butter though. I keep my Ghee at work to add to my morning tea.
Butter would be equally as amazing! Enjoy! 🙂
Ghee is half the price of butter here in Kenya. You have given me ideas of using more ghee than butter. I can tolerate both.
Hi Jan – That is interesting to know! Ghee is way more expensive than butter here! Enjoy! 🙂
Olla, I live in lagos Nigeria and coconut oil in our region is liquid. Would you suggest I use less of the oil in the recipe?
Thanks for stopping by! In warmer climates, I would suggest putting the coconut oil in the fridge first until solidified. Then, scoop it out and whip it with the ghee (or butter). You will need to store it in the fridge though to keep it from melting again! Hope you enjoy! 🙂
This is SO GOOD! We eat it on gluten-free biscuits, pancakes, ‘Corn’bread and even as you suggested, by the spoonful! Kudos to you Jessica!
Hi Holly! So glad you liked it! It’s one of our faves! YUM! 🙂