Fructose Free Lemon Dill Coconut Butter
This bright, herby spread is the kind of finishing touch that makes a simple piece of grilled fish or roasted vegetables feel genuinely special. Coconut oil whips up surprisingly light and creamy, taking on the texture of a classic compound butter without any dairy involved. Fresh dill and lemon zest do the heavy lifting here, layering in grassy, citrusy notes that wake up whatever they land on, while a pinch of ground ginger adds just enough warmth to keep things interesting. Because every ingredient is straightforward and naturally low in fructose, there's no need to scrutinize labels or swap anything out — the recipe works exactly as written. Rolling it into a log and chilling it until firm means you get those satisfying, melt-on-contact rounds that look far more impressive than the effort required. Keep a roll in the fridge and you've got an instant flavor upgrade ready to go whenever dinner needs a little lift.
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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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