Cinnamon Free Lemon Dill Coconut Butter
Bright, herby, and just a little tropical, this compound butter brings together fresh lemon and dill in a way that feels both elegant and effortless. Coconut oil stands in for dairy butter here, giving it a subtly rich base that melts beautifully over hot vegetables, grilled fish, or a warm piece of crusty bread. The technique is simple — whip the solid coconut oil until fluffy, fold in the aromatics, then roll it into a log and chill until firm. That little hit of ground ginger adds a gentle warmth without any of the spice-blend complexity that can make store-bought flavored butters risky for anyone avoiding certain seasonings. Every ingredient is straightforward and easy to verify, which is exactly what you want when you're navigating a specific sensitivity. Once sliced into rounds and dropped onto something hot, it melts into a glossy, fragrant sauce in seconds — genuinely impressive for something this quick to make.
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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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