Coconut Ranch Dressing {In the Kitchen}

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Yes, my friends, you read that correctly! COCONUT. Ranch. Dressing!

I discovered coconut milk this summer when I was developing a recipe for Cherry Covers Chocolate Mousse and have been in love with it ever since.  I keep trying to find ways to include it in my cooking.  Honestly, I have no idea if coconut milk is even good for you (it’s really high in fat) but it is so darn good and I love anything with coconut.

The other night I needed some ranch dressing.  I LOVE ranch dressing but have yet to find a bottled ranch that I can tolerate so I always make my own.  I have been making ranch dressing for years and always followed the same recipe until a half empty can of coconut milk in the fridge changed my idea of ranch dressing forever!

Coconut Ranch Dressing

1/2 cup sour cream (or plain greek yogurt)
1/2 cup coconut milk
1 Tbs fresh chopped herbs (I used rosemary, thyme, basil, dill and oregano)
1 Tbs. finely minced shallot
1 clove of garlic, grated on a Microplane
Salt and Pepper to taste

Combine all ingredients in a small bowl.  Stir well to combine and cover with plastic wrap.  Refrigerate several hours to allow the flavors to develop.  Store in an air tight container in the fridge.  This dressing will keep one to two weeks.  (If it lasts that long!)

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