Coconut Milk Ranch Dressing

One of the most common things I have been asked to make is a healthy ranch. My sister asks for it every time I see her, seriously every time! No matter what I would make she would tell me it was good, but then would end the conversation with asking me if I had made a healthy ranch yet.

IMG_7919

The day finally came where I would no longer have to listen to everyone asking me about a health ranch because here it is! My sister happily went home with a jar of ranch and a bag of carrots last week. She puts ranch on everything! Anything from pizza, to french fries, to salad, you name it she put ranch on it. Now she will have a healthy version that wont make her belly jiggle.

IMG_7926

I love this ranch because its starts with a thick base, but you can thin it out as much as you want depending on what you are using it for. If you want it for a vegetable dip you can keep it nice and thick, but if you wanted it for a salad dressing you could thin it out with the liquid in the bottom of the can. In order to make the base for the ranch you need to put a can of Thai Kitchen Coconut Milk (not lower fat, use regular) in the refrigerator overnight. Once it has set overnight scoop out the thick cream and leave the liquid in the bottom. Use the liquid as needed to thin out the dressing after blending everything together.

Feel free to add whatever herbs you want to this ranch to change it up. I think it is perfect the way it is! Yum yum!!

Coconut Milk Ranch Dressing
 
Author: 
Recipe type: Salad
Prep time: 
Total time: 
Refrigerate one can of Thai Kitchen full fat coconut milk overnight. It needs to be this brand and it needs to be full fat to work. When you take the can of the refrigerator open the can and scoop out only the thick cream. Leave the liquid in the bottom for later. Once you add everything to the blender add some of the liquid to thin out the ranch as much as you would like.
Ingredients
  • 1 can of Thai Kitchen coconut milk (full fat), refrigerated overnight (SEE NOTE)
  • 1 tablespoon chives, chopped
  • One clove garlic
  • 1 tablespoon + 1 teaspoon Apple Cider Vinegar
  • 1 teaspoon dry dill
  • ½ teaspoon dry basil
  • 1½ tablespoons fresh parsley
  • 1 teaspoon salt
  • Pepper to taste
Instructions
  1. Mix all ingredients in a high powered blender and blend well. Then add more of the liquid if desired to get the consistency you would like.

 

6 Comments on Coconut Milk Ranch Dressing

  1. Krissie
    May 1, 2014 at 12:32 pm (6 months ago)

    Wow!!! Yummy, thank you for this Nicole!! :))
    I am so excited to try this!

    Reply
    • Nicole
      May 1, 2014 at 1:42 pm (6 months ago)

      Hi Krissie!

      You’re welcome! It is so good!!:) Enjoy!

      Nicole

      Reply
  2. Ashlee
    May 7, 2014 at 3:29 pm (6 months ago)

    Looks so yummy! I’m going to try it today! How long do you think it will last in the fridge for?

    Reply
    • Nicole
      May 7, 2014 at 6:43 pm (6 months ago)

      Hey Ashlee!
      It should last about a week. I made a really big batch of it and handed it out and everyone said it was still good after 5 days. Make sure you refrigerate your can overnight!:)
      Enjoy!

      Reply
  3. Katie
    May 11, 2014 at 4:08 pm (6 months ago)

    I made this and it’s very lumpy. Like gross lumpy. It’s tastes okay. Where did I go wrong?

    Reply
    • Nicole
      May 11, 2014 at 4:42 pm (6 months ago)

      Hi Katie,
      Sorry to hear this recipe is giving you problems! My first question is did you use a high powered blender to mix it? Like a vitamix or a blendtec. If you dont have one of these scoop out your coconut cream and add a few tablespoons of the liquid on the bottom. Whisk it until it is smooth, then add in the rest of the ingredients. This recipe was really made for the high powered blender because if you are just mixing it with a whisk you are not going to get all of the flavors out of the shallots and other herbs if that makes sense. So you may need to add extra ingredients to this if you are going that route.
      The second thing is making sure you refrigerated the can overnight. When you open the can it should look completely sealed with cream and the liquid should be on the very bottom. You want to scoop out the cream and put it in the blender with all the ingredients and blend it as much as you can without the liquid, then add in a little of the coconut water to thin it out and keep blending to your desired consistency. It will thicken slightly in the fridge so if you are using it for a dip make sure to refrigerate it about an hour.
      If it did not look sealed after taking it out of the refrigerator you may have unfortunately gotten a bad can. When you go to the store next time give it a slight shake and if the liquid is swishing around don’t buy it. You want one that sounds solid.
      Also make sure you are using “Thai Kitchen Coconut Milk” (MUST be full-fat)

      Let me know if you need any other help!

      Nicole

      Reply

Leave a Reply

Rate this recipe: