Low FODMAP Lemon Dill Coconut Butter
Bright, herby, and surprisingly luxurious, this compound butter brings together fresh lemon and dill in a way that feels fancy but comes together in minutes. Coconut oil stands in for dairy butter here, making it a genuinely gut-friendly option for anyone navigating a low-FODMAP lifestyle without wanting to sacrifice richness or flavor. The whipping step is key — beating the solid coconut oil until fluffy gives it that classic compound butter texture so it melts beautifully over grilled fish, roasted vegetables, or a bowl of plain rice. A touch of ground ginger and bright lemon zest round out the flavor without introducing any high-FODMAP ingredients, so every component earns its place. Rolling it into a log and chilling it means you always have a ready-to-slice round on hand whenever dinner needs a finishing touch. It keeps well in the fridge and the payoff — that glossy, herb-flecked melt on hot food — looks like something straight out of a restaurant kitchen.
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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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