How to make it

  • Put the chopped green onions, minced bell pepper, garlic, habanero, salt, thyme in a heat proof mixing bowl.
  • Heat the coconut milk with the pineapple, juice to just below boiling on the stove top. Stir in vinegar, cook one minute or so.
  • Pour over the prepped veggies and allow to cool to room temp.
  • Add the lime juice, zest, oil and refrigerate if necessary.
  • When ready to serve, whisk or pour into a jar and shake adding the fresh cilantro at that time.
  • Serve with any grilled meat, pork, chicken, fried wings, or shrimp as a dipping sauce.

Reviews & Comments 4

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  • clwinship 12 years ago
    Not a good recipe. I tried this last night with coconut shrimp. The result was watery- not suitable for dipping at all. Also, the directions mention habanero but the ingredients don't include it.

    It DID taste good, however, and with a bit of tweaking and experimentation it might be alright.
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  • abermouse 12 years ago
    I love coconut and lime together! thank you!
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  • cakelady 12 years ago
    Oh yummy! Thanks, this sounds fantastic! I plan to use this a lot!
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  • pleclare 12 years ago
    Thanks,will put with your wing recipe!
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