Coconut-Lime Butter

Coconut-Lime Butter

Softened butter whipped with toasted coconut and bright lime zest for a tropical finish.

Total 45 min Makes 16 oz Calories 180/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy, Tree nuts

This compound butter blends toasted coconut flakes, lime zest, and a touch of honey into softened butter, creating a fragrant spread with tropical flavor. Spoon it over grilled fish, warm cornbread, roasted sweet potatoes, or pancakes for a quick flavor boost. It comes together in minutes and keeps well chilled for future use.

Ingredients

  • 1 cup unsweetened shredded coconut
  • 2 cups unsalted butter, softened
  • 2 tablespoons lime zest, finely grated
  • 2 tablespoons fresh lime juice
  • 2 tablespoons honey
  • 1/2 teaspoon fine sea salt

Method

  1. Toast the shredded coconut in a dry 9-inch skillet over medium heat, stirring frequently, until golden and fragrant, about 4 to 5 minutes.

  2. Transfer the toasted coconut to a plate and let it cool completely, about 10 minutes.

  3. In a medium bowl, beat the softened butter with a hand mixer or sturdy spatula until light and creamy, about 1 minute.

  4. Add the cooled toasted coconut, lime zest, lime juice, honey, and salt to the butter.

  5. Mix until all ingredients are evenly incorporated and the butter is smooth with flecks of coconut and zest throughout.

  6. Scrape the coconut-lime butter into a jar or shape it into a log using plastic wrap or parchment paper.

  7. Chill the butter until firm, at least 1 hour, before serving. Store covered in the refrigerator for up to 2 weeks.

Rate this recipe

★ 4.0 (1)

Coconut-Lime Butter

This compound butter blends toasted coconut flakes, lime zest, and a touch of honey into softened butter, creating a fragrant spread with tropical flavor. Spoon it over grilled fish, warm cornbread, roasted sweet potatoes, or pancakes for a quick flavor boost. It comes together in minutes and keeps well chilled for future use.

45 min 16 oz 180 cal

Ingredients

  • 1 cup unsweetened shredded coconut
  • 2 cups unsalted butter, softened
  • 2 tablespoons lime zest, finely grated
  • 2 tablespoons fresh lime juice
  • 2 tablespoons honey
  • 1/2 teaspoon fine sea salt

Method

  1. 1

    Toast the shredded coconut in a dry 9-inch skillet over medium heat, stirring frequently, until golden and fragrant, about 4 to 5 minutes.

  2. 2

    Transfer the toasted coconut to a plate and let it cool completely, about 10 minutes.

  3. 3

    In a medium bowl, beat the softened butter with a hand mixer or sturdy spatula until light and creamy, about 1 minute.

  4. 4

    Add the cooled toasted coconut, lime zest, lime juice, honey, and salt to the butter.

  5. 5

    Mix until all ingredients are evenly incorporated and the butter is smooth with flecks of coconut and zest throughout.

  6. 6

    Scrape the coconut-lime butter into a jar or shape it into a log using plastic wrap or parchment paper.

  7. 7

    Chill the butter until firm, at least 1 hour, before serving. Store covered in the refrigerator for up to 2 weeks.