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Coconut-Lime Dressing

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant coconut and lime dressing is an essential addition to your repertoire of dairy-free condiments. Combining the creamy richness of coconut milk with the sharp citrus punch of fresh lime and the savoury depth of fish sauce, it offers a perfectly balanced Southeast Asian flavour profile. The addition of finely grated shallot provides a subtle piquancy that cuts through the sweetness of the light brown sugar, ensuring every spoonful is packed with complexity.

Ideal for drizzling over crunchy slaw, noodle salads, or even grilled king prawns, this versatile dressing brings a bright, zesty lift to any summer dish. It is a healthy, homemade alternative to shop-bought options and can be prepared up to a day in advance, making it a convenient choice for busy weekday lunches or effortless weekend entertaining.

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Ingredients for Coconut-Lime Dressing

  • 6 tablespoons unsweetened coconut milk

  • 45ml fresh lime juice

  • 25ml fish sauce

  • 1 tablespoon finely grated shallot

  • 1 tablespoon light brown sugar

  • 60ml vegetable oil

How to make Coconut-Lime Dressing

Whisk coconut milk, lime juice, fish sauce, shallot, and brown sugar in a small bowl until smooth. Gradually add oil, whisking constantly until emulsified.

Dressing can be made 1 day ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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