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Coconut Condiments, Dressings, & Sauce Recipes

Peanut Coconut Sauce

Peanut Coconut Sauce
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  • 1/2 cup peanut butter
  • 2 tablespoons fresh lime juice
  • 1-2 cloves fresh garlic
  • 1 teaspoon freshly minced ginger
  • 1-2 teaspoons fish sauce (to taste)
  • 1-3 tablespoons srircha (Vietnamese hot sauce) or other hot sauce to taste
  • 4 tablespoons coconut cream concentrate
  • 1/3 cup water (or more if necessary)
  • 2 tablespoons organic fermented soy sauce
  • 2 tablespoons coconut oil

Blend all ingredients in blender until smooth, adding more water if necessary. Serve with hot rice noodles, steamed vegetables, chicken or fish. Recipe submitted by Kathy, Chicago, IL

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Coconut/Olive Oil Italian Dressing

Italian Dressing
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Whisk all ingredients together and serve over your favorite salad.

By using half coconut oil and half olive oil, the dressing will not solidify in the refrigerator.

Recipe submitted by Mavis, Williston, ND

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Toasted Coconut Cream

Recipe may be doubled, tripled, or more, depending on amount desired. If you love toasted coconut, make this recipe in fairly large quantities. You will be amazed at how many things you will want to stir this stuff into!

Place coconut cream concentrate in a small saucepan over medium-low heat. Stir occasionally. After a few minutes, you will begin seeing caramel-colored swirls and streaks coming from the bottom of the pan as you stir. When this happens, lower heat to very low. Stir constantly.

When coconut cream concentrate begins to “toast,” the remaining process happens quickly. Continue stirring over very low heat until coconut cream concentrate is a golden caramel color throughout, about 15 to 20 minutes. Stir in virgin coconut oil or palm shortening until combined. This replaces some of the moisture lost during cooking and also gives the toasted coconut cream an even smoother, creamier consistency. It also helps make it much softer-set when cooled. Store in an air-tight container at room temperature (like on kitchen counter, hehe).

Things to use this with:

  • Toasted Coconut Creamy Hot Chocolate. Add 2 teaspoons TCC (or more, to taste) to 1 tablespoon Hot Fudge Sauce. Slowly add 6 to 8 oz very hot water, stirring constantly to combine. Stir in a teaspoon (or more) peanut butter or other nut butter or a few drops of pure mint extract for a delicious twist.
  • Stir warm TCC into plain or vanilla yogurt and chill. Yogurt will be thicker than before, super creamy, and will taste like toasted coconut cream yogurt! Add a sprinkle of toasted shredded organic coconut and/or fresh fruit.
  • Coffee and coffee drinks.
  • Toasted coconut cream “milk” for chai tea (dairy-free).
  • Warmed/melted and stirred into any waffle/pancake/cookie/cake batter for lovely smooth, toasted coconuttiness.
  • Mixed with honey, vanilla, and a sprinkle of cinnamon; warmed to make pancake/waffle, ice cream, or other dessert syrup.
  • A couple teaspoons (or more) mixed with 6 to 8 ounces water and fresh lemon (or lime) juice, to taste, for a very refreshing and light toasted coconut-citrus drink, delicious hot or iced. Organic raw honey may also be added, if desired, to taste.

Recipe submitted by Jerri, Monroe, LA

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Honey-Sweetened Hot Fudge Sauce

Honey Sweetened Hot Fudge Sauce
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Yield: 8 ounces of thick, creamy, velvety hot fudge sauce

I emphasize the salt step because it really is important. The salt really brings out the chocolate flavor. The reason for being so fussy over the salt instead of just adding more cacao powder is that, without the right amount of salt, you can easily add too much chocolate and end up with a thick, extra-dark chocolate (not in a good way, though), bitter goop. Follow these steps for a super easy, decadent, pretty healthy fudge sauce with a rich chocolate fudge taste that is sweet but not sickeningly so.

Place butter, honey, and coconut oil in a medium saucepan and melt over low heat. Whisk to combine. Add remaining ingredients. Start out with the smaller amount of salt.

Whisk mixture thoroughly to combine. Sample and adjust sweetness and chocolatey-ness to taste. If chocolate flavor seems muted, add more salt, increasing by a few grains at a time until chocolate flavor is deep and fudgy. You should not ever be able to taste salt in the sauce. The salt really enhances the chocolate flavor, so don’t skip it! Just go slowly and measure as you go to record the final amount used to know for your next batch! As a guideline, I used about 1/4 tsp plus 1/8 tsp in mine, but this will vary a lot with personal taste.

Store sauce in fridge in a glass jar. Sauce sets up in the fridge but is soft-set, similar to the consistency of non-refrigerated PB and is, yes, spreadable straight out of the fridge! Or gently re-heat sauce for “hot fudge.”

Variation: Add 1 to 2 tablespoons slightly warmed Toasted Coconut Cream to the above recipe during main mixing step for a rich toasted coconut-fudge sauce, if you dare!

Recipe submitted by Jerri, Monroe, LA

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Coconut Barbecue Sauce

Coconut Barbecue Sauce
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Combine all ingredients in cooking pot. Bring to boil over medium-high heat, stirring occasionally. Boil one minute. Lower temperature and simmer for 20-30 minutes uncovered. Strain out onion bits if desired.

Store in refrigerator for up to 10 weeks.

Note: Seasonings can be adjusted to taste.

Recipe submitted by Karen, Dade City, FL

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Cilantro Coconut Pesto

Cilantro Coconut Pesto
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This is a great ‘base’ recipe. You may add other things to it each time you make it, for a change, like green or black olives, sun dried tomato, jarred artichoke hearts, etc. You can even add a tablespoon of coconut cream concentrate for an extra coconutty flavor. The possibilities are endless. Enjoy!

  • 1 cup fresh organic cilantro leaves- packed well into measuring cup
  • 1 large clove garlic
  • 6 tablespoons melted coconut oil (or 3 coconut oil and 3 olive oil)
  • 2 tablespoons fresh lemon juice
  • 1 cup raw almonds or walnuts (or other nut of your choice- organic if possible)
  • salt & pepper, optional

Place cilantro and garlic in food processor and process until well chopped. Add coconut oil and process a few seconds until mixture is well blended and fairly smooth. Add nuts and lemon juice and process until fairly smooth and well blended. Also, if it is too thick for your liking – add small amounts of water until you are happy with it.

I do not add salt- it does not need it- but you may add salt and pepper to taste if you wish. You may double this recipe and divide into two containers – it freezes well and is handy to have to flavor almost anything.

Recipe submitted by Donna, Castleton, NY

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Heavenly Hummus

Heavenly Hummus
Heavenly Hummus

In a blender, pour in the softened Coconut Cream Concentrate, garlic – (before chopping the garlic, remember to slice the clove lengthwise and remove the center pith, especially if it is green, to avoid any bitterness!) and add cooked, drained chana dal or garbanzo beans (the chana dal makes a much more delicate tasting finished dish but the garbanzo beans are fine if you don’t have the exotic handy in your pantry). Next, pour in the melted coconut oil; sprinkle the Himalayan Salt over the center, then the water.

Turn on the blender to pulse it, stopping the motor and using a rubber spatula to move the lumpy bits to the center before turning it back on and process on and off until completely smooth.

You may add lemon juice to taste if you prefer your hummus lemony. Serve immediately. If you are going to serve this later you may have to add some water to bring the hummus back to the desired consistency.

Serve as you would hummus – with vegetable crudités, corn chips, as a sandwich spread, mixed in with spaghetti and topped with lentils, or just straight from the bowl with a spoon!

If your measuring of the coconut cream concentrate is on the generous side it will be too thick and you will have to compensate with additional water.

Hope you enjoy this as much as we do!

Recipe submitted by Francine, Ottsville, PA

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Coconut Flour Gravy

Coconut Flour Gravy
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Heat coconut oil over medium heat until it begins to slightly boil. Add coconut flour all at once and stir constantly until dark brown – be careful not to burn it. Add water or broth all at once and bring to a boil using a whisk to combine the mixture into a smooth consistency. Cook at a low boil until desired consistency. Add salt and sesame oil and stir until oil is well mixed. Use your imagination for other seasonings.

Serve over mashed potatoes. YUMMY!!

If reheating leftover gravy, you may need to add more liquid.

Cheese Sauce Variation: after completing the above instructions, add ¼ cup cheese of your choice and serve over steamed broccoli or cauliflower.

Recipe submitted by Tammy, Cape Girardeau, MO

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