Provided by Molly O'Neill
Categories condiments, dips and spreads, appetizer
Time 40m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Place the cans of coconut milk in the refrigerator and chill for 30 minutes. Open the cans and use a spoon to remove the thick cream at the top of the cans. Measure 1/2 cup of the cream and reserve remaining coconut milk for another use.
- Combine the 1/2 cup of coconut cream and the remaining ingredients and stir until the sugar is dissolved. Serve as a dipping sauce for meats and salads.
Nutrition Facts : @context http, Calories 838, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 85 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 75 grams, Sodium 2883 milligrams, Sugar 8 grams
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