Wheat Free Lemon Dill Coconut Butter
Bright, herby, and just a little tropical, this compound butter brings serious flavor to anything it touches — grilled fish, roasted vegetables, warm bread, or a bowl of steaming rice. Coconut oil stands in for dairy butter beautifully here, whipping up into a fluffy, spreadable base that carries the fresh dill and lemon with surprising elegance. The combination of lemon juice, lemon zest, and a whisper of ground ginger gives it a layered citrus kick that feels far more sophisticated than the short ingredient list suggests. Because every single ingredient is naturally free of wheat and grain-based additives, there's no label-reading stress — just clean, real food. Rolling it into a log and chilling it until firm means you get those gorgeous, restaurant-style melting rounds that look impressive with almost zero effort. 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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