Low Iodine Lemon Dill Coconut Butter
Bright, herby, and surprisingly luxurious, this compound butter brings together fresh lemon, fragrant dill, and a whisper of ginger in a way that feels far fancier than the effort involved. Coconut oil stands in beautifully for dairy butter here, making it a smart fit for anyone navigating iodine restrictions — since dairy is one of the trickier sources to avoid, swapping it out entirely removes that concern without sacrificing richness or spreadability. The whipped texture is genuinely silky, and rolling it into a log means you can slice off neat rounds whenever you need them. Melted over roasted vegetables, grilled fish, or a bowl of plain rice, it transforms simple food into something that tastes intentional and restaurant-worthy. The ingredient list is short and clean, so there are no hidden additives or iodized salt to worry about — just fine sea salt and whole, recognizable pantry staples. Keep a log in the fridge and you will 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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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