AIP Friendly Lemon Dill Coconut Butter
Bright, herby, and surprisingly luxurious, this compound butter swaps dairy for whipped coconut oil without sacrificing any of the richness you want melting over a piece of grilled fish or roasted vegetables. The combination of fresh lemon juice, lemon zest, and chopped dill gives it a clean, garden-fresh flavor that feels anything but restrictive. Coconut oil whips up beautifully when it's at the right consistency — soft and opaque, not liquid — so the texture is smooth and spreadable rather than greasy or dense. Ground ginger adds a subtle warmth in the background that ties everything together in a way that's hard to put your finger on but impossible to ignore. Rolling it into a log and chilling it means you get tidy, elegant rounds that melt on contact with hot food, which looks far more impressive than the effort involved. With eight servings per batch, it's worth making ahead and keeping in the fridge so you always have something special ready to finish a plate.
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Learn more →Ingredients
8 servings
- ½ cup coconut oil, solid at room temperature (not melted)
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest, finely grated
- 2 tbsp fresh dill, finely chopped
Ingredient noteAIP excludes seed-derived spices such as dill seed, but the dill in this recipe is dill weed - the leaf herb, not the seed - so it is likely AIP-compliant.
- ¼ tsp fine sea salt
- ⅛ tsp ground ginger
Instructions
- 1
Measure the coconut oil into a small mixing bowl. It should be opaque and solid but soft enough to press with a finger — similar to the consistency of room-temperature butter. If it is fully liquid, refrigerate for 10–15 minutes until it firms to that consistency.
- 2
Beat the coconut oil with a hand mixer on medium speed, or mash vigorously with a fork, until it is smooth and slightly fluffy, about 1–2 minutes.
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