Monday, March 7, 2011

Coconut "Mayonnaise"

Alright, now this one's a little out there and "mayonnaise" might be stretching it, but I used this to replace mayonnaise for a dipping sauce I made for this fish.  I made two batches, the second slightly runny so I could drizzle it over the fish.   I will absolutely be using this to fill the void in all those recipes I want to make, but haven't, because mayonnaise was a necessary ingredient.

Although heating it probably depletes some of its nutritional value, I made this by gently simmering coconut milk down with a few other ingredients until it was a mayo consistency.  I have to forewarn you though, it takes quite a bit of coconut milk to make a very small amount of this stuff.  You can use different things to flavor it and in this particular one, I used lemon and garlic.

Coconut Mayo Recipe

2 cups organic coconut milk (full fat)
2 tablespoons fresh lemon juice
1 clove organic minced garlic

In a medium saucepan, add all ingredients and bring to a boil.  Once they are boiling, reduce heat to low and continue to stir frequently until it thickens to desired consistency, about 7-10 minutes.  For a consistency and texture similar to goat cheese, heat longer being careful not to burn it.   This made about 3/4 cup of the slightly runny and about a 1/2 cup of the thicker mayo.

If you don't want garlic in it, feel free to omit, but the lemon or lime juice is necessary for that tangy flavor of mayo.  Apple cider vinegar might be good to use as well.  Check back for the recipe for the fish pictured.  Enjoy!

1 comment:

  1. you could probably just make mayo with coconut oil. Only ingredients for mayo are oil (I use olive), egg yolk, vinegar and a little water. Not as thick as vegetable oil mayos at first, but it thickens in the fridge (though it wouldn't keep for too long).