Lactose 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 effort 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 without a drop of milk or cream in sight. The trick is getting the coconut oil to the right temperature before you start: soft and opaque, not liquid, so it whips up light rather than greasy. Once the lemon juice, zest, dill, salt, and ginger are folded in, the whole mixture gets rolled into a tidy log and chilled until it's firm enough to slice into elegant rounds. Drop a slice onto a hot piece of grilled fish, roasted vegetables, or a fresh ear of corn and watch it melt into something spectacular. It keeps well in the fridge, so you can make it ahead and have a little burst of brightness ready whenever you need it.
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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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