Pork Free Lemon Dill Coconut Butter
Bright, herby, and genuinely luxurious, this compound butter brings together fresh dill, lemon zest, and a whisper of ginger in a way that feels far more special than the short ingredient list suggests. Coconut oil stands in beautifully for dairy butter here, whipping up into a fluffy, spreadable base that firms into clean, elegant rounds once chilled. A squeeze of lemon juice keeps everything lively, while the sea salt and ground ginger add just enough depth to make each bite interesting. The whole process is straightforward — beat, season, roll into a log, and refrigerate until firm enough to slice. Once it's ready, you just drop a round onto hot fish, roasted vegetables, grilled chicken, or a warm piece of crusty bread and let the heat do the rest. It melts on contact into a glossy, fragrant pool that makes even simple weeknight cooking feel a little elevated. Keep a log in the fridge and you'll 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
- 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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