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Coconut lime sauce served with grilled fish
Cool and refreshing dip made with coconut milk and fresh lime

Coconut & lime sauce

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

Ingredients

Equipment Needed

  • Hand whisk: For mixing the honey.
  • Grater: For ginger and garlic.

Instructions

1 ✓

Grate the ginger and garlic as finely as possible.

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

Finely chop the coriander (leave out the stalks).

Tip: Chop only immediately before mixing in so it doesn't turn black.
3 ✓

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

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 coconut milk in the can before opening!
5 ✓

Add the grated aromatics and the coriander.

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

Place in the fridge for 30 minutes.

Tip: It will be thicker when cold due to the coconut milk setting.

Recipe FAQ

The sauce is too runny.
Coconut milks vary in density. Use 'coconut cream' or just the thick part separated at the top of the can.
The honey won't dissolve.
If the coconut milk is very cold, the honey hardens. Let it stand at room temperature a bit, or warm the honey slightly separately.

Ingredients

  • 200 ml Coconut milk (preferably thick, high fat)
  • 30 ml Fresh lime juice
  • 10 g Fresh coriander
  • 10 g Honey
  • 5 g Fresh ginger
  • 1 clove Garlic
  • 1 pinch Salt