Indian Coconut Lime Dressing

Name: Indian Coconut Lime Dressing
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: Indian
Ingredients: ¾ cup (180 ml) full-fat coconut milk, from a well-shaken can; ¼ cup (60 g) plain Greek yogurt, at room temperature; 3 tablespoons (45 ml) fresh lime juice, freshly squeezed; 1 medium (30 g) fresh green chili (such as serrano or Thai green chili), seeded and roughly chopped; ½ cup (10 g) fresh cilantro leaves, lightly packed; 1 clove (3 g) garlic clove, minced; ½ teaspoon (3 g) fresh ginger, peeled and grated; ¼ teaspoon (½ g) ground cumin; ½ teaspoon (3 g) kosher salt; 2 tablespoons (30 ml) water (optional)

From the MyKitchenBank Kitchen

A bright, creamy dressing made with silky coconut milk, fresh lime juice, and fragrant cilantro with a gentle heat from green chili. Perfect drizzled over salads, roasted vegetables, grain bowls, or served alongside grilled fish and chicken. The dressing balances richness with acidity and herbaceous freshness for a balanced, restaurant-quality finish.

Prep: 10 min
Cook: —
Total: 10 min
Makes: 1 cup (240 ml) dressing

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Steps

Before you start

Have all ingredients at room temperature for best blending
If using canned coconut milk, shake well to ensure the cream and liquid are combined
Wash and dry the lime and cilantro before starting
Taste and adjust lime juice and salt at the end, as preferences vary

1
Prep fresh ingredients
- Mince the garlic clove finely.
- Peel and grate the fresh ginger into small pieces.
- Seed the green chili and roughly chop it.
- Measure out the cilantro leaves.
- Place all prepped ingredients on a small cutting board or bowl.
- This ensures the blender has less work to do and helps preserve the fresh herb flavor.
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Ready when: All fresh ingredients are minced, grated, and roughly chopped into small, uniform pieces
Tip: Prep ingredients finely so the blender does less work, which helps preserve the fresh herb flavor and prevents over-blending.
2
Combine base ingredients
- Pour the coconut milk and Greek yogurt into a blender or food processor.
- Add the minced garlic, grated ginger, chopped green chili, and cilantro.
- Sprinkle in the ground cumin and kosher salt.
- Do not blend yet—just make sure all dry ingredients are distributed throughout.
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Ready when: All ingredients are in the blender and evenly distributed
Tip: Make sure the coconut milk and yogurt are at room temperature before blending for the smoothest, most emulsified result.
3
Blend until smooth
- Add the 3 tablespoons of fresh lime juice to the blender.
- Pulse 3–4 times to break down the solids, then blend on medium speed for 30–45 seconds.
- Stop to scrape down the sides once halfway through blending.
- The dressing should be smooth and pourable but slightly thicker than vinaigrette due to the yogurt and coconut milk.
- If the mixture is too thick, add 1–2 tablespoons of water and blend briefly to incorporate.
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Ready when: Dressing is smooth with no visible chunks and pours easily from a spoon
Tip: Do not over-blend; you want the cilantro to add visual texture and flavor, not become completely smooth. Over-blending can make the dressing taste bitter.
4
Taste and adjust seasonings
- Transfer the dressing to a small bowl.
- Taste a small spoonful.
- Add more lime juice (start with ½ teaspoon at a time) if it needs brightness, more salt if it tastes flat, or a small pinch more cumin if you want deeper spice.
- Stir well after each adjustment and taste again.
- Once balanced, the dressing should taste creamy, bright with lime, and herbaceous with a gentle heat.
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Ready when: Dressing tastes balanced: creamy, bright with lime, with herbal and spicy notes
Tip: Add adjustments in small increments; it is easier to add more than to fix an over-seasoned batch.

Good to know

Tips

This dressing works beautifully over warm grain bowls with roasted cauliflower, chickpeas, and crispy onions, or drizzled over a simple green salad with cucumber and avocado.
For extra creaminess and richness, add 1 tablespoon of unsweetened coconut cream (the thick top layer of canned coconut milk) and reduce the yogurt to 3 tablespoons.
If you prefer no heat, omit the green chili and add an extra ¼ cup of cilantro instead for a sweeter, more herbaceous dressing.
The dressing pairs wonderfully with grilled or baked fish, roasted vegetables, and Indian flatbreads like naan or roti as a dipping sauce.

Make ahead

You can make this dressing up to 3 days ahead and refrigerate it in a covered container. It is best served at room temperature or lightly chilled. If it thickens upon standing, thin it with 1–2 teaspoons of water and whisk or shake before serving.

Storage & reheating

Refrigerate in an airtight container for up to 3 days. The flavors mellow slightly as it sits, so re-taste and re-season with lime juice or salt before serving if needed. Do not freeze, as the yogurt and coconut milk will separate upon thawing.

Substitutions

plain Greek yogurt → cashew cream (soak ½ cup raw cashews in hot water for 30 minutes, drain, and blend smooth with 3 tablespoons water). For a dairy-free version. The texture will be slightly richer and less tangy. Use the same amount.
fresh green chili (such as serrano or Thai green chili) → 1–2 teaspoons of fresh jalapeño, seeded. Milder than green chili. Adjust quantity to taste if you prefer less heat.
fresh cilantro leaves → fresh mint or a mix of mint and basil. For a different herbal profile. Mint will add sweetness and a cooling sensation. Use the same amount.
fresh lime juice → fresh lemon juice. Slightly less acidic and aromatic, but still bright. Use the same amount and adjust to taste.