Gelatin Free Lemon Dill Coconut Butter
Bright, herby, and impossibly fresh-tasting, this compound butter brings together zesty lemon, fragrant dill, and a whisper of ginger in a way that feels far more special than the short ingredient list suggests. Coconut oil forms the base here, whipped until fluffy and then packed with aromatics — no animal products, no hidden additives, and absolutely nothing derived from collagen or gelatin anywhere in sight. That matters more than you might think, since many flavored butters and spreads on store shelves rely on stabilizers or emulsifiers that can be surprisingly tricky to vet. This one is completely transparent: every ingredient is right there in the bowl. Once chilled and sliced into neat rounds, it melts beautifully on contact with hot vegetables, grilled fish, roasted potatoes, or a warm piece of crusty bread. The lemon zest gives it a pop of brightness that the juice alone can't quite deliver, and the dill keeps everything tasting clean and garden-fresh. Keep a log in the fridge and 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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