One taste of Coconut Milk Ranch Dressing, and you’ll ditch the store-bought bottle forever! Make a big batch, because you’ll want to dip, dunk and drizzle this creamy and flavorful dressing on absolutely everything
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One of the first things I learned when I moved to Oklahoma is that people REALLY love their ranch dressing. I mean some serious love. People out it on everything, and many people would be fully offended if you offered them light ranch instead of regular. There’s a diner in Stillwater, and they literally bring you a liter-sized squeeze bottle of ranch when you place your order. I’ve never seen anything like it in my life.
I ate ranch dressing occasionally growing up, but I usually preferred other types. Even when I moved to Oklahoma, I didn’t jump on the ranch train. To me, ranch dressing has always just been “okay”. Nothing outstanding, nothing amazing. I’ll usually get it at a restaurant when none of the other dressing choices jump out at me.
I’ve always loved coconut “meat”. I remember visiting Trinidad as a kid, and I would eat chunks of coconut as fast as my grandmother cut them. I flat-out refused to drink coconut water as a kid; it’s all the rage these days, but I’m still not a fan. I won’t drink coconut milk, but I do use it in recipes. Coconut milk is dairy free, so it’s perfect for those following a dairy free lifestyle.
I first used coconut milk in my Thai Shrimp Soup, which I love to make in the winter. A few months ago I made Red Curry Chicken Meatball Bowl, and the coconut milk creates a fabulously silky sauce. Lately I’ve been on this kick of trying to lighten up recipes without sacrificing flavor. I also wanted to add some more dressings and dips to my recipe collection. I recently made Chuy’s Creamy Jalapeño Dip, and I love it. Next up, Coconut Milk Ranch Dressing
I raved about the Creamy Jalapeño Dip. This Coconut Milk Ranch Dressing is AMAZING. Seriously. The dressing has so much flavor, and I was literally searching for things to dip in it.
KEYS TO THE PERFECT COCONUT MILK RANCH DRESSING
- Use full fat Coconut Milk. I tried it with Lite Coconut Milk, but the consistency is too thin
- Use real Mayonnaise. You can use full fat or light, and that won’t make a difference
- I tried it with Avocado Oil Mayo. No good, as it totally changed the flavor.
- If you like texture in your ranch dressing, use fresh minced onion and garlic. If not, use Onion Powder and Garlic Powder
- USE FRESH HERBS! Fresh makes such a huge difference in the flavor of the dressing. I use parsley, dill, and chives. I can’t always find fresh dill and chives, so when that happens I’ll use dried. You can always find bunches of fresh herbs at the grocery store
- Apple Cider Vinegar and Red Wine Vinegar. Just a little bit of both add a nice tang and more flavor
What I love about Coconut Milk Ranch Dressing is that it tastes jut like regular ranch dressing. Except it’s lighter and you know exactly what’s in it. You can go vegan by substituting Vegan Mayo. You could also go dairy free by using all coconut milk.
Coconut Milk Ranch Dressing is delicious served immediately, but it gets even better as it rests. The flavors all meld together into even more deliciousness.
HOW TO ENJOY COCONUT MILK RANCH DRESSING
Once I tasted the Coconut Milk Ranch Dressing, I did my obligatory dance-around-the-kitchen-because-its-so-good dance. Next, I immediately looked for things to dip in the dressing. I had made a pretty large batch for pictures, so of course I couldn’t let it go to waste
- Drizzle it on your favorite salad
- Cut up some veggies for a crudité platter
- Make your favorite wings, like my Old Bay Chicken Wings
- As a dip for Baked Tortilla Chips or your favorite chips
I don’t know that I’ll ever need to buy ranch dressing again. Why should I, when this Coconut Milk Ranch Dressing is so delicious?! The dressing will last for about 5 days in an airtight container in the fridge.
SHOP THIS RECIPE
- 1/2 cup full-fat coconut milk
- 1/2 cup mayonnaise (full fat or light)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 Tablespoons minced fresh parsley
- 2 Tablespoons minced fresh chives
- 1 Tablespoon minced fresh dill
- 1/2 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon apple cider vinegar
- 1 teaspoon red wine vinegar
- Combine all ingredients in a large bowl. Whisk together briskly for about 30 seconds, until fully combined.
- Transfer to a bottle, and allow to rest in the fridge for 1 hour prior to serving.