Legume Free Lemon Dill Coconut Butter
Bright, herby, and just a little tropical, this compound butter brings together fresh lemon, fragrant dill, and a whisper of ginger in a way that feels genuinely special. Coconut oil stands in for dairy butter here, whipped until fluffy and smooth before the aromatics are folded in — the result is a spreadable, sliceable log that melts beautifully on contact with hot food. It's a smart solution for anyone navigating legume-free eating who still wants something rich and indulgent to finish a dish. No beans, no lentils, no hidden legume-derived oils — just clean, straightforward ingredients you can actually read on the label. Once chilled and sliced into rounds, it looks impressively restaurant-worthy draped over grilled fish, roasted vegetables, or a warm piece of crusty bread. The lemon zest and fresh dill keep the flavor lively rather than heavy, so it enhances without overwhelming. Make a log on the weekend and you'll find yourself reaching for it all week long.
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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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