Coconut Milk Ranch Dressing

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One taste of Coconut Milk Ranch Dressing, and you’ll ditch the store-bought bottle forever! With just a few simple ingredients and lots of fresh herbs, this dressing is ready in minutes. This dairy-free dressing tastes just as good–or even better–than traditional ranch

This post and recipe card were updated May 28, 2019

Ranch dressing is practically its own food group in Oklahoma. People put it on everything, some would be appalled if you offered them a light ranch. There’s a diner in Stillwater, and when you place your order they bring you a liter-sized squeeze bottle of ranch…I’ve never seen anything like it in my life. 

I ate ranch dressing occasionally growing up, but I usually prefer other types. Even when I moved to Oklahoma, I didn’t join the crowd. To me, ranch dressing has always just been “okay”. I’ll usually get it at a restaurant when none of the other dressing choices jump out at me.

Lately, I’ve been on a kick of trying to lighten up recipes without sacrificing flavor. I also wanted to add some more dressings and dips to my recipe collection. 

Chuy’s Creamy Jalapeño Dip was the first. I also mastered Homemade Tartar Sauce, and I now always have both in the fridge. So I decided to make a lightened-up ranch, with Coconut Milk Ranch Dressing

WHY THIS RECIPE WORKS

• It tastes just like traditional ranch dressing
• Fresh herbs add so much flavor
• It comes together in about 5 minutes

I always rave about Chuy’s 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.

INGREDIENT TIPS FOR COCONUT MILK RANCH DRESSING

Coconut Milk is dairy-free, so it’s perfect for those following a dairy-free lifestyle. It’s a great alternative to milk for cooking and baking.

Use full-fat Coconut Milk. The dressing consistency is too thin with lite coconut milk.

Use real Mayonnaise. You can use full fat or light, and that won’t make a difference.

If you like texture in your ranch dressing, use fresh minced onion and garlic. If not, use onion powder and garlic powder. Of course, I also use salt and fresh-cracked black pepper.

Fresh herbs make such a huge difference in the flavor of the dressing. I use parsley, dill, and chives. On the rare occasion that I can’t find fresh dill or chives, I use dried.

I use both Apple Cider Vinegar and Red Wine Vinegar. Just a little bit of both add a nice tang and more flavor

STEP BY STEP INSTRUCTIONS FOR COCONUT MILK RANCH DRESSING

Remove stems from parsley and dill. Finely mince parsley, dill, and chives

In a large bowl, add mayonnaise, coconut milk, herbs, seasoning, and both kinds of vinegar.

Whisk vigorously for about 30 seconds. Set in fridge for one hour, for flavors to develop

FREQUENTLY ASKED QUESTIONS

Can I use Avocado Oil Mayo instead of regular? It does change the flavor of the Coconut Milk Ranch Dressing, and I am not a fan of the flavor adjustment. 

NOTE: My friend Kara made it with avocado oil mayo, which she uses exclusively, and she loved the flavors. 

What other substitutions can I make? Make the dressing vegan with Vegan Mayo

How long will Coconut Milk Ranch Dressing last? In an airtight container in the fridge, it will last about 2 weeks.

WHAT TO SERVE WITH COCONUT MILK RANCH DRESSING

• Baked Spicy Honey Chicken Wings
• Roasted Chickpea Spinach Salad
• Baked Green Bean Fries
• Crispy Fried Onion Straws
• Bacon Wrapped Chicken Meatballs

MORE RECIPES USING COCONUT MILK

• Thai Shrimp Soup
• Red Curry Chicken Meatball Bowl
• Thai Noodle Soup

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