• 1 cup coconut butter or coconut cream concentrate
  • 3/4 cup unsweetened coconut shreds plus a bit more for topping
  • 1 tablespoon coconut milk
  • 1 teaspoon coconut oil
  • 2 teaspoons ground turmeric
  • 1/2 teaspoon ground cinnamon
  • Pinch of black pepper
  • 1 tablespoon honey


  • Place coconut butter in a glass bowl and place over saucepan filled a 1/4 way up with boiling water until butter is soft but not melted.
  • Once the butter is soft place in a mixing bowl and add shredded coconut and stir well to combine.   Add the remaining ingredients and combine fully with a spoon or by hand.  Begin rolling the dough into balls about 1″ – 1 1/4″ in diameter  and place onto a cookie sheet lined with parchment paper.  Can roll some or all balls in remaining coconut shreds.
  • ~Put the turmeric bombs into the refrigerator and chill for a minimum of 30 minutes.  

Remove from the fridge and serve.  Best kept in the refrigerator.

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