PANTRYFLEX

On the jar: Amberbench Coconut

shake · dressing

NATIONAL AWARD WINNERPrep 5 min

Coconut Dressing

Independent adaptation of a publicly published Gregory Gourdet recipe. Not affiliated with, sponsored by, or endorsed by Gregory Gourdet.

Coconut from a national-award-winning chef.

Ratio

Ratio by volume: Coconut Milk 60 ml, Lime Juice 60 ml, Scotch Bonnet 10 ml, Thyme 30 ml, Salt 3 ml, Olive Oil 23 ml
Coconut Milk 60 mlLime Juice 60 mlScotch Bonnet 10 mlThyme 30 mlSalt 3 mlOlive Oil 23 ml

Ingredients

  • Coconut Milk — 1/4 cup unsweetened coconut milk (60 ml)
  • Lime Juice — 1/4 cup fresh lime juice (from about 2 large limes) (60 ml)
  • Garlic — 1 small garlic clove, finely chopped
  • Scotch Bonnet — 1 small fresh Scotch bonnet chile or habanero chile, finely chopped (2 tsp) (10 ml)
  • Thyme — 2 Tbsp fresh thyme leaves (30 ml)
  • Salt — 1/2 tsp kosher salt (2.5 ml)
  • Olive Oil — 1 1/2 Tbsp extra-virgin olive oil (22.5 ml)

Method

  1. Pour to the lines in order (bottom → top): Coconut Milk, Lime Juice, Scotch Bonnet, Thyme, Salt, Olive Oil.
  2. Add finishing notes: Garlic, Salt.
  3. Cap the jar and shake until emulsified.

Provenance

Caribbean-American chef of Kann in Portland, Oregon; James Beard Best Chef: Northwest and Food & Wine Best New Chef. Haitian-rooted grilling and vegetable cookery.

Originally published as Coconut Dressing (Tomato Salad).

Adapted from a Gregory Gourdet recipe (Gregory Gourdet / Food & Wine).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Gregory Gourdet / Food & Wine (published as “Coconut Dressing (Tomato Salad)”). Full citation lives in Provenance.

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