Coconut Dressing

Name: Coconut Dressing
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (140 ml)
Cuisine: Latin
Ingredients: 1/4 cup unsweetened coconut milk (60 ml) Coconut Milk; 1/4 cup fresh lime juice (from about 2 large limes) (60 ml) Lime Juice; 1 small garlic clove, finely chopped Garlic; 1 small fresh Scotch bonnet chile or habanero chile, finely chopped (2 tsp) (10 ml) Habanero; 2 Tbsp fresh thyme leaves (30 ml) Thyme; 1/2 tsp kosher salt (2.5 ml) Salt; 1 1/2 Tbsp extra-virgin olive oil (22.5 ml) Olive Oil

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

DRESSING · TOMATO SALADS & BERRIES

In the published recipe, this is the dressing for tomato salad.

Gourdet's coconut dressing.

On the jar

COCONUT

Method: shake
Yield: about ½ cup
Ingredients: 7
Jar batch: 1.8× recipe

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Ratio

COCONUT MILK 60 mlLIME JUICE 60 mlOLIVE OIL 23 ml

Ingredients

Coconut Milk1/4 cup unsweetened coconut milk (60 ml)
Lime Juice1/4 cup fresh lime juice (from about 2 large limes) (60 ml)
Garlic1 small garlic clove, finely chopped
Habanero1 small fresh Scotch bonnet chile or habanero chile, finely chopped (2 tsp) (10 ml)
Thyme2 Tbsp fresh thyme leaves (30 ml)
Salt1/2 tsp kosher salt (2.5 ml)
Olive Oil1 1/2 Tbsp extra-virgin olive oil (22.5 ml)

Method

Pour to the lines in order (bottom → top): COCONUT MILK, LIME JUICE, OLIVE OIL.
Season to finish: GARLIC (2 cloves), HABANERO (1 habanero), THYME (about 1½ Tbsp), SALT (about ¾ tsp).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 7 ingredients, one pour order, no measuring cups on a Tuesday.

2 kitchens · 3 national awards

Coconut DressingNATIONAL AWARD WINNEROn the jar: COCONUT
Scallion Lime DressingNATIONAL AWARD WINNEROn the jar: HERBY
Shallot Chile DressingNATIONAL AWARD WINNEROn the jar: SHALLOT-CHIL
Buttermilk Ranch DressingNATIONAL AWARD WINNEROn the jar: RANCH

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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).

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.8× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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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