Coconut-Lemon Dressing

Brittany Bowman
Aug 12, 2016
2 min read

Hello Friends,

I found this recipe on Pinterest but it did not come out how it was suppose to. Regardless, it was still good & this modified version is great for salads & as a marinade. The original recipe is suppose to be thick & used as an alternative to Greek tzatziki sauce (the yogurt-based sauce used in gyros). Well, my recipe came out thin & watery instead of the thick sauce it was suppose to be. I pinpointed my blip to the coconut base. The recipe called for "canned full-fat coconut milk". Unfortunately, while I was running around, I did not catch that "little" detail & ended up purchasing coconut concentrate in the box - similar to chicken stock. Amazing how one small misstep can alter an entire recipe. There is something to be said about cooking - it is both an art & a science.

Without further adieu, here is the watered down version of the Tzatziki sauce.

Servings: 3-4 (depending on use)

Ingredients:

3/4 cup Coconut concentrate

1/4 cup Fresh lemon juice (approx. 2 lemons), or use the lemon juice

in a bottle

1/2 cup Cucumber, peeled, finely diced with seeds removed

2 Garlic cloves, minced

2 Tbs. Fresh Dill, minced

1 tsp. Himalayan Sea Salt

Equipment:

Cutting Board

Culinary Knife

Peeler

Medium Bowl

Cheese cloth

Measuring cup

Spoon

Directions:

1.) Measure out the coconut concentrate & lemon juice, placing both

in your medium sized bowl.

2.) Mix the liquid concentrate with the minced garlic, minced dill & salt.

3.) Peel the cucumber. Cut it in half and with a spoon, scrape out the

seeds. Finely dice the cucumber and place into the cheese cloth.

Squeeze the cucumber in a layer of cheese cloth to remove the

excess moisture.

4.) Mix the cucumber with the liquid mixture.

5.) Let sit in the fridge to chill for 3-4 hours.

(For the original version of this recipe, click here.)

Tips:

* This sauce is thin enough to use as a salad dressing or marinade for poultry or pork.

* If you would prefer to use this as a sauce like the original recipe, use a can of full fat coconut milk rather than coconut concentrate.

Despite my little misstep, my husband and I both loved this dressing and will use it again for future recipes. I will be making the original recipe I had found in the future just so I can see how it was suppose to come out the right way.

Please let me know if you like this dressing as much as we did. Did you make any adjustments or alterations?

Mahalo,