Lemon Ginger Coconut Milk Sauce
This lemon ginger coconut milk sauce is the perfect mix of creamy and zesty goodness! Trust me, it’s so delicious you’ll want to keep a stash in the fridge to jazz up just about anything, anytime. Your taste buds are in for a treat!
Sometimes, simple is best! This coconut milk sauce recipe is light, bright, and the perfect condiment to have on hand when you want to enhance a dish without overpowering it. It’s my go-to for drizzling on rice bowls and roasted veggies, but it can be used in many other ways as well. It’s also relatively budget-friendly and a delicious way to use that can of coconut milk that might have been sitting in your pantry for a while. I hope you enjoy this as much as we do. Happy eating!
Why You’ll Love This Simple Sauce
- It comes together in just 10 minutes.
- The combination of creamy coconut milk, zesty lemon, and aromatic ginger creates a very flavorful sauce.
- It’s made with simple and fresh ingredients.
- No cooking required!
- Great on almost anything! See our recommendations below.
- Gluten-free, vegan, plant-based, and vegetarian
Ingredient Notes
- Full-fat Coconut Milk – The star of this recipe! It’s best to use full-fat coconut milk as it gives our sauce a rich, creamy texture and amazing thickness. Plus, it helps balance the strong taste of lemon and ginger.
- When buying canned coconut milk, look for at least 9-15% fat content.
- Lemon – Gives the coconut milk sauce a very fresh, tangy taste.
- For this recipe, we will use both juice and zest. Half a lemon yields approximately a tablespoon of lemon juice and a teaspoon of lemon zest. Adjust the amount depending on how citrusy you want your sauce to taste. Use bottled if that’s what you have on hand!
- You can use lime juice instead for a sharper, more tart taste.
- Fresh Cilantro – Adds a pop of green color and a bright, citrusy flavor to the sauce. If you aren’t a fan of cilantro, parsley works just as well!
- Garlic Clove – Provides a savory, garlicky flavor and aroma to the sauce.
- Fresh Ginger Root – Gives the coconut milk sauce a spicy and aromatic flavor.
- Adjust the amount depending on how spicy you want your sauce to be.
- If you do not have fresh garlic on hand, the flavor will vary slightly, but ground ginger can be used instead. Try 1/4 teaspoon to start.
- Salt – Acts as a flavor enhancer. It also helps balance the richness of the coconut milk and the acidity of the lemon.
Native Forest Simple Organic Unsweetened Coconut Milk
Our favorite creamy coconut milk to use in recipes!
How to Make Coconut Milk Sauce
- In a lidded jar, add the coconut milk, lemon juice, lemon zest, cilantro, garlic, ginger, and salt. Alternatively, combine the ingredients in a container and stir well.
- Close the lid on the jar, then give the jar a vigorous shake.
- Enjoy right away or keep the sauce stored in the refrigerator for up to 10 days.
My Favorite Ways to Use This Unique Sauce
- Drizzled over roasted or grilled veggies like these delicious grilled potatoes or cabbage steaks.
- Topped over plain rice, red quinoa, or even this quick garlic fried rice.
- Used as a salad dressing for green veggies like kale, arugula, or spinach. Try it in a rainbow bowl in place of golden tahini dressing, or use it to replace the pumpkin seed vegan ranch dressing in this BBQ roasted cauliflower salad.
- Spooned into soups or stews for added creaminess and tanginess.
- Use as a coconut curry sauce! Just add curry powder, red pepper flakes, and various spices, and you’re all set.
- Paired with rice noodles.
- It’s fantastic as a coconut milk pasta sauce for making creamy pasta with vegetables or tofu. Garnish with fresh basil to round it out!
- Used as a flavorful dip for spring rolls like these quinoa spring rolls or red lentil spring rolls.
Storing and Heating Coconut Sauce
Pour unused lemon ginger coconut milk sauce into an airtight container, then store it in the fridge. It will stay good for up to 10 days.
You can also store the container in the freezer, but it may separate a bit when thawed. Thaw it in the fridge overnight when you’re ready to use it.
If you want to heat this, the best method is usually to heat it on the stovetop. Heat the sauce over low to medium heat and stir occasionally until warmed through.
If you need to reheat the sauce quickly, you can microwave it but do so gently. Heat it in short intervals (20-30 seconds), stirring in between to prevent curdling or separating.
You Might Also Love These Other Delicious Coconut Milk Recipes
Coconut Milk Sauce
Ingredients
- 1 cup full-fat coconut milk from a can
- ½ lemon juice + zest
- 2 tablespoons fresh cilantro chopped
- 1 garlic clove grated, minced, or pressed
- 1 tablespoon fresh ginger root grated
- ¼ teaspoon salt
Instructions
- In a lidded jar, add the coconut milk, lemon juice, lemon zest, cilantro, garlic, ginger, and salt. Close the lid on the jar, then give the jar a vigorous shake.
- Alternatively, you can combine the ingredients in a bowl or container, then stir until well combined.
- Enjoy right away or keep the sauce stored in the refrigerator for up to 10 days.
Notes
- Note: Half of a lemon will yield approximately 1 tablespoon of lemon juice and 1 teaspoon of lemon zest.
Wow! This was so easy and so tasty. I drizzled it over roasted veggies and it was a hit.