Chicken Free Lemon Dill Coconut Butter
Bright, herby, and just a little tropical, this compound butter brings together fresh lemon, fragrant dill, and a whisper of ginger in a way that feels both familiar and unexpected. Coconut oil stands in for dairy butter here, making it a naturally plant-based spread that still delivers that rich, melt-on-contact moment you want when it hits a hot piece of fish, roasted vegetables, or a warm slice of crusty bread. The technique is simple — whip the solid coconut oil until fluffy, fold in the aromatics, roll it into a log, and let the fridge do the rest. What you get is a beautiful, sliceable round that looks like something from a fancy restaurant but comes together with a fork and a mixing bowl. The lemon zest and fresh dill keep every bite tasting clean and vibrant, while the ground ginger adds just enough warmth to make it interesting. Keep a log in the refrigerator and you have an instant flavor upgrade ready to go whenever dinner needs a finishing touch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!