When life gives you young Thai coconuts, make coconut curry sauce! Once all the water from the tropical fruit has been used as a refreshing beverage or in smoothies and non-dairy ice cream, you’re left with raw, delicious coconut meat. Blend it with curry powder, Roma tomatoes and a handful of other zesty ingredients to make a creamy raw and vegan sauce. It’s perfect for dressing salads or dipping veggies and sushi.
Coconut Curry Dipping Sauce
2 Medjool dates
1 Tbsp. curry powder
1 tsp. turmeric powder (or small chunk of turmeric root)
½ tsp. salt
2 cups coconut meat (from 2 coconuts)
2 large Roma tomatoes
2 cloves garlic
1 small chunk ginger
1 small piece of jalapeno pepper, optional
Juice of 1 lime
- In a high-speed blender, combine all ingredients until completely smooth. If mixture is very thick, use a tamper or wooden spoon to scrape down the sides and continue blending.
- Use as a salad dressing or dipping sauce for veggies and sushi.