In each issue of Paleo Magazine, I share the story of a traditional recipe and adapt it to fit into a healthier Paleo lifestyle. In a recent...Read More
Spicy Coconut Mayo
A few days ago, the temperature in Vermont rose above zero, then into the teens, then over 20, and it just kept going! It finally landed on a balmy 37 degrees Fahrenheit. Practically bathing suit weather! Which lead me to thinking about the lucky ladies from my gym who are lolling on the beaches of Mexico right now.
I can’t bring you tropical drinks, gently breaking waves, or sand between your toes, but I can share this recipe for Spicy Coconut Mayo.
Whip up a batch, then plop it on Oven-Fried Salmon Cakes, mix it into a can of red salmon or tuna for a little taste of sunshine, or use as a dip for raw veggies.
Spicy Coconut Mayo from Well Fed 2
Makes about 1/2 cup | Prep 5 minutes | Whole30 compliant
Place all the ingredients in a bowl and mix gently with a spatula until blended. Allow the flavors to meld for 10 minutes before serving. Store covered in the refrigerator for up to a week.
Helpful How-to Info
*To toast coconut on the stovetop: Heat a large, non-stick skillet over medium-high heat. Add the coconut and toast until lightly browned, stirring occasionally to make sure it doesn’t burn.
Mayo-making demo video (Remember: You can also make mayo in a jar with a stick blender!)