Coconut Cream Dressing Food

COCONUT-LIME DRESSING

Steps:

• Whisk coconut milk, lime juice, fish sauce, shallot, and brown sugar in a small bowl until smooth. Gradually add oil, whisking constantly until emulsified.
• Do Ahead:
• Dressing can be made 1 day ahead. Cover and chill.

CARIBBEAN FRUIT SALAD WITH COCONUT CREAM DRESSING

Steps:

• Arrange fruit attractively on individual salad plates.
• Mix together the sour cream, coconut and lime juice.
• Spoon into the center of the fruit and serve immediately.

COCONUT CREAM DRESSING

Steps:

• In small bowl, combine all ingredients, mix well.
• Chill before serving.
• Refrigerate leftovers.

SPICY COCONUT DRESSING

Steps:

• Whisk together coconut cream and juice. Stir in green onions, curry powder, green chile and salt. Serve over thinly sliced jicama, red onion and orange sections.

COCONUT FRUIT SALAD WITH SOUR CREAM DRESSING

Steps:

• Combine ingredients.
• Refrigerate several hours or until chilled.

SKIRT STEAK WITH SPICY COCONUT DRESSING

Steps:

• In a large bowl, combine chile, garlic, ginger, coconut cream, and lime juice. Season with salt and stir to combine. Stir in coconut and taste dressing: It should be fairly tangy, spicy, and salty to balance the mild iceberg. Dressing may seize up and seem very thick, but it will loosen up when tossed with the salad.
• Season steak on both sides with salt.
• Place a 10- or 12-inch skillet, preferably cast-iron, over medium-high heat. Add oil and when it shimmers, place steaks carefully into pan and cook, undisturbed, until browned on underside, 2-3 minutes. Turn and cook until browned on second side and medium-rare, about 2 minutes longer. Transfer steaks to a platter and let rest 5-10 minutes before cutting against the grain into 1/4-inch slices.
• Add lettuce and cilantro to bowl with dressing and toss to coat. Taste the lettuce and add more salt and/or lime juice if needed. Add avocado and toss gently to distribute. Serve steak and salad with lime wedges for squeezing over.