Peanut Free 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. It's completely plant-based, built on whipped coconut oil that mimics the creamy richness of dairy butter without any of the usual allergen concerns. Because every ingredient goes straight from your kitchen into the bowl, there's no guesswork about what's hiding in a store-bought spread. The technique is simple — beat the coconut oil until fluffy, fold in the aromatics, roll it into a log, and let the fridge do the rest. Once it's chilled and sliced into rounds, it melts beautifully on hot vegetables, grilled fish, roasted potatoes, or a warm piece of crusty bread. The lemon zest and fresh dill keep it tasting vibrant and clean rather than heavy, and that tiny pinch of ground ginger adds just enough warmth to make people ask what your secret is. Keep a log in the freezer and you've always got a finishing touch ready to elevate a weeknight dinner in seconds.
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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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