Gut Friendly Lemon Dill Coconut Butter
Bright, herby, and quietly luxurious, this whipped coconut spread brings together fresh dill, lemon zest, and a whisper of ginger into something that feels far fancier than the effort involved. Coconut oil serves as the base here, making it completely dairy-free while still delivering that rich, melt-on-contact quality you want from a finishing butter. The lemon juice and zest cut through the natural sweetness of the coconut oil beautifully, and the fresh dill keeps every bite tasting clean and vibrant. A small amount of ground ginger adds just enough warmth to make the flavor profile feel intentional rather than simple. Because the ingredients are whole, recognizable, and free from common gut irritants, this is the kind of condiment you can reach for without second-guessing what's in it. Roll it into a log, slice it into rounds, and let it melt over roasted vegetables, grilled fish, or a bowl of warm rice — it transforms simple food into something genuinely special.
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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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