Coconut Yogurt Sauce

Name: Coconut Yogurt Sauce
Prep time: 5 min
Total time: 5 min
Yield: 4 servings
Cuisine: american
Ingredients: 1 cup coconut yogurt (plain, unsweetened, thick Greek-style); 1 tbsp lemon juice (freshly squeezed); 1 pcs garlic (clove, finely minced or grated); 1 tbsp olive oil (extra virgin); 1 pinch salt; 1 pinch black pepper (freshly ground); 2 tbsp mint (fresh leaves, finely chopped); 2 tbsp coriander leaves (fresh, finely chopped)

RATING

0.0/5

TASTE SCORE

8/10

A creamy, tangy, and refreshing sauce made with thick coconut yogurt, fresh herbs, and a hint of garlic. Perfect as a cooling drizzle over spicy grilled meats, roasted vegetables, or grain bowls. Ready in just 5 minutes with no cooking required.

PREP

COOK

SERVES

1 CUP

93 cal

SERVINGS

INGREDIENTS

For 4 servings

1 cupcoconut yogurt · plain, unsweetened, thick Greek-style1 tbsplemon juice · freshly squeezed1 pcsgarlic · clove, finely minced or grated1 tbspolive oil · extra virgin1 pinchsalt1 pinchblack pepper · freshly ground2 tbspmint · fresh leaves, finely chopped2 tbspcoriander leaves · fresh, finely chopped

NUTRITION · PER SERVING

CALORIES · 1 CUP

Protein1g · 4%

Carbs5g · 22%

Fat8g · 77%

Fiber1g

Sugar1g

Saturated fat4g

Cholesterol0mg

Sodium47mg

Potassium114mg

Phosphorus3mg

How we calculate →

METHOD · 5 STEPS

prep · ~2 min
Prepare the fresh herbs and garlic.
Finely chop the mint and coriander leaves. Grate or very finely mince the garlic clove until it forms a paste-like consistency.
mix · ~1 min
Whisk together the sauce base.
In a medium bowl, combine the coconut yogurt, lemon juice, olive oil, salt, and black pepper. Add the minced garlic. Whisk vigorously until completely smooth and well incorporated.
TIPMake sure the coconut yogurt is well stirred before measuring to reincorporate any separated liquid.
mix · ~1 min
Fold in the fresh herbs.
Add the chopped mint and coriander leaves to the yogurt mixture. Gently fold them in with a spoon until evenly distributed.
rest · ~10 min
Chill briefly to meld flavors.
Cover the bowl and refrigerate for at least 10 minutes to allow the flavors to develop. Taste and adjust seasoning with an extra pinch of salt or squeeze of lemon if needed before serving.
TIPThe sauce tastes even better after 30 minutes. Make it ahead and keep it chilled.
serve
Serve as a drizzle or dipping sauce.
Drizzle the coconut yogurt sauce over grilled chicken, lamb, roasted vegetables, falafel, or grain bowls.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use thick, Greek-style coconut yogurt for a creamy, non-watery sauce.
2
Let the sauce rest in the fridge for at least 30 minutes to let the herbs and garlic meld.
3
Press out excess water from minced garlic with a paper towel to reduce bitterness.
4
Add the fresh herbs right before serving to keep their bright color and flavor.
5
If the sauce thickens too much after chilling, stir in a teaspoon of cold water to loosen.
6
Taste and adjust acid with a splash more lemon juice just before serving.

RECIPE VARIATIONS

Adapt it for your goals.

spicy

Spicy

Add 1/2 a finely minced serrano or jalapeño pepper for a kick of heat — great for drizzling over tacos or grilled fish.

herb swap

Herb swap

Replace mint and cilantro with equal amounts of fresh dill and chives for a more savory, European-style sauce that pairs beautifully with roasted potatoes or salmon.

nutty