Pregnancy Friendly Lemon Dill Coconut Butter
Bright, herby, and just a little citrusy, this whipped coconut spread is the kind of thing you'll want to put on everything — warm toast, steamed vegetables, grilled fish, a bowl of rice. The combination of fresh dill, lemon zest, and a hint of ginger makes it feel fancy, but the whole thing comes together with a fork or hand mixer and a handful of simple ingredients. Because it's built on coconut oil rather than dairy butter, it sidesteps one of the trickier categories to navigate during pregnancy, where food safety and ingredient quality tend to get extra scrutiny. Every ingredient here is straightforward and easy to source, so there's no guesswork about what's actually in it. Shaping it into a log and chilling it until firm means you get those satisfying, melt-on-contact rounds that look like something from a nice restaurant. Keep a roll in the fridge and you've got an instant flavor upgrade ready to go whenever you need it.
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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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