AIP Friendly Garlic Herb Coconut Butter
Roasted garlic transforms into something almost magical when it spends 40 minutes in a hot oven — deeply golden, completely soft, and sweet in a way that raw garlic never is. That mellow, caramelized paste gets whipped into refined coconut oil along with fresh rosemary, thyme, and parsley, plus a little lemon zest and ground ginger for brightness. The result is a compound butter that looks and behaves just like the classic dairy version, but works beautifully for anyone navigating an elimination protocol that cuts out grains, legumes, dairy, and nightshades. Conventional compound butters are an obvious casualty of those restrictions, so having a spreadable, herb-packed alternative in the fridge is genuinely useful. The recipe makes 8 servings and rolls into a neat parchment log that you can slice straight from the refrigerator — elegant enough for a dinner party, practical enough for a Tuesday night sweet potato. Melt a round over roasted vegetables, grilled meat, or cauliflower rice and it instantly elevates the whole plate. Keep one log in the fridge and stash another in the freezer so you always have something ready to make a simple meal feel special.
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Learn more →Ingredients
8 servings
- 1 head garlic
- 1 tsp olive oil
- ½ cup refined coconut oil, at room temperature (soft but not melted)
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 2 tbsp fresh parsley, finely chopped
- 1 tsp lemon zest
- ¼ tsp fine sea salt
- ⅛ tsp ground ginger
Instructions
- 1
Preheat the oven to 400°F (205°C). Slice the top 1/4 inch off the head of garlic to expose the cloves, drizzle with the olive oil, and wrap tightly in foil. Roast for 35–40 minutes, until the cloves are deeply golden, completely soft, and yield easily when pressed.
- 2
Remove the garlic from the oven and let it cool in the foil for 10 minutes, until cool enough to handle. Squeeze the softened cloves out of their skins into a small bowl and mash with a fork into a smooth paste.
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