Almond Free Lemon Dill Coconut Butter
Bright, herby, and faintly tropical, this compound butter brings together fresh lemon, fragrant dill, and a whisper of ginger in a way that feels both elegant and effortless. Coconut oil stands in for dairy butter here, whipped until fluffy and then rolled into a neat log that firms up in the fridge — ready to slice into glossy rounds whenever you need them. It's a smart choice for anyone navigating tree-nut-free cooking, since coconut oil is straightforward to source without the cross-contamination concerns that can come with specialty nut butters or blended spreads. Drop a round onto grilled fish, roasted vegetables, or a bowl of steaming rice and watch it melt into something that looks and tastes like it came from a restaurant kitchen. The ground ginger is subtle but does real work, adding just enough warmth to balance the brightness of the lemon zest. Once you have a log of this in the fridge, you'll find yourself reaching for it constantly.
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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
- 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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