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Coconut lime sauce served with grilled fish
Refreshing and tropical coconut lime sauce

Creamy Coconut Lime Dressing

Author: Flavelo
Sauces and Gravies Recipes Vegetarian & Vegan Dishes
This is a 'cold' emulsion where the fat of the coconut milk takes on the viscosity of the honey and the acidity of the lime. There is no heat involved, so every flavor remains fresh, raw, and vibrant. The key is extracting the essential oils from the ginger and lime zest, which dissolve best in the fatty medium of the coconut milk.
🕒 Prep Time 15 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 110 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Whisk: For mixing the honey.
  • Grater: For ginger and garlic.

Allergen Information

⚠️ Tree Nuts (Coconut)

Instructions

1 ✓

Grate the ginger and garlic as finely as possible.

Tip: Since we aren't cooking it, large chunks would be unpleasant.
2 ✓

Chop the cilantro (leave out the stems).

Tip: Cut only right before mixing to prevent it from turning black.
3 ✓

In a bowl, mix the honey with the lime juice and salt until dissolved.

Tip: It is easier to dissolve honey in the acidic juice first than in the thick coconut milk.
4 ✓

Pour in the coconut milk and whisk until smooth.

Tip: Shake the can of coconut milk before opening!
5 ✓

Add the grated aromatics and the cilantro.

Tip: Taste it! Salt is essential to bring out the sweet and sour flavors.
6 ✓

Refrigerate for 30 minutes.

Tip: It will thicken as the coconut milk chills.

Recipe FAQ

The sauce is too runny.
Coconut milk varies in density. Use 'coconut cream' or scoop the thick cream from the top of the can.
The honey won't dissolve.
If the coconut milk is very cold, honey hardens. Let it sit at room temperature or warm the honey slightly before mixing.

Ingredients

  • 3/4 cup Coconut milk (full fat, thick)
  • 2 tbsp Fresh lime juice
  • 1/4 cup Fresh cilantro (chopped)
  • 2 tsp Honey
  • 1 tsp Fresh ginger (grated)
  • 1 clove Garlic
  • 1 pinch Salt