Spicy Coconut Mayo

http://www.MelJoulwan.com/2015/03/07/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.

Sigh.

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 | meljoulwan.com

Spicy Coconut Mayo from Well Fed 2

Makes about 1/2 cup | Prep 5 minutes | Whole30 compliant

Ingredients:
  • 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

Directions:
1

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.

How to crack a fresh coconut

Mayo-making demo video (Remember: You can also make mayo in a jar with a stick blender!)

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Comments

  • Yum! I can’t wait to dig into some of this– maybe in deviled eggs?! 🙂

  • Diane says:

    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…

  • Angie says:

    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.

      Happy Whole30-ing!

  • Kennifus Prime says:

    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!