Dairy Free Lemon Dill Coconut Butter
Bright, herby, and genuinely luxurious, this compound butter brings together fresh lemon, fragrant dill, and a whisper of ginger into something that feels far fancier than the handful of ingredients involved. Coconut oil stands in beautifully for dairy butter here — when whipped to a fluffy, spreadable consistency, it takes on that same rich, melt-on-contact quality you want from a compound butter without any cream or milk in sight. The trick is getting the coconut oil to the right temperature: soft and opaque, not liquid, so it whips up light rather than greasy. Once you roll it into a log and chill it firm, you can slice off elegant rounds and drop them straight onto hot grilled fish, roasted vegetables, or a bowl of steaming rice to watch them melt into a glossy, herb-flecked sauce. The lemon zest and juice give it a clean brightness, while the dill keeps things fresh and a little bit fancy. It stores beautifully in the fridge, so making a batch ahead means you always have something impressive just a slice away.
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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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