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 | meljoulwan.com

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.

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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  • 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!