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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
1/2 cup Olive Oil Mayo
1/2 small jalapeño, ribs & seeds removed, finely minced
1 clove garlic, minced (about 1 teaspoon)
1/2 tablespoon lime juice
1 tablespoon unsweetened, shredded coconut, toasted*
1/4 teaspoon Jerk Seasoning
pinch salt and ground black pepper
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!)
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Yum! I can’t wait to dig into some of this– maybe in deviled eggs?! 🙂
Reading the name of this recipe made me wonder – has anybody tried making mayo using coconut oil? I’m guessing it would have to be split with olive oil to stop it setting hard again, but it might be tasty…
I tried mayo once with *just* coconut oil, and it was awful, but a quick Google search yielded a few coconut oil+other oil recipes for mayo. Let me know if you try one!
I have used *some* coconut oil in mayo, but I wouldn’t suggest more than about a quarter cup at most.
Hi Melissa! Greetings, once again, from Senegal! My dining out experience went fine, btw. Thanks for the tips. 🙂
I got so excited when I saw the title to this recipe, b/c I thought you were going to suggest making mayo with coconut oil. I realize that perhaps it wouldn’t make the best mayo b/c it solidifies in the cold, right? (My coconut oil is always liquid here, so I’m just guessing! 🙂 ). The reason that gets me excited is that, for the life of me, I can’t find light olive oil anywhere in Senegal. I’ve gone to so many grocery stores, and all they have is the good, tasty, olive-ie stuff! I also couldn’t find any other nut oil here whatsoever. I did stumble into a huge, beautiful bottle of avocado oil, which I haven’t broken into yet. Do you think that would be any more neutral than evoo? I made Lebanese garlic sauce with evoo, and it was tasty, but I think the overpowering nature of the lemon juice and garlic make it a more acceptable sauce to make with evoo than something like mayo. Anyway, I just thought I’d ask, since I’m desperate for some mayo. Day 13 on the Whole 30 and going strong! 🙂
I tried making mayo with coconut oil once, and it was really not good. I think there are recipes out there that combine coco oil and other oils that might work better, but I HATED it.
Avocado oil is wonderful in mayo. You can/should definitely use that in my homemade mayo recipe. It will taste amazing. The only reason I used olive oil is because it can be cheaper than avocado, but the avocado is nutritionally superior and taste very, very good.
Hi Melissa, I tried making the mayo with avocado oil but I did make the colloid – just had runny gloop. Do you do anything different when using Avocado oil? Do you mix it with olive oil? Thanks x
It doesn’t have to do with the avocado oil… it may have been a temperature issue. What kind of blender did you use?
Can this be used as a base to make aioli? If so how much garlic and truffle oil would you add? And/or am I thinking of wrong ingredients or missing ingredients? Thanks!
You could add 2 garlic cloves, but I don’t think truffle oil and coconut would taste that good together. Let me know how it turns out!
Whoops! I meant to comment on this version!
And the truffle oil was just something I saw somewhere else for aioli. Upon a little more research it seems like I’d just use the basic mayo recipe but add crushed garlic gloves. At least that sounds right anyways.