1/4cupunsweetened canned coconut milk, stir if separated in the can
1/4cupolive oil
3tablespoonswhite wine vinegar
3tablespoonshoney
1/2tablespoonpoppy seeds
1teaspoondry ground mustard
1/4teaspoonsalt
Instructions
To make the dressing, first add the coconut milk to a jar or bowl. Stir to make sure it's smooth and there is no separation or clumps. Then add all other dressing ingredients. Shake or stir until well combined.
Pour over salad or fruit and enjoy!
Notes
Stir coconut milk well before adding it to your other ingredients. Otherwise you'll end up with white globs of coconut milk you'll be struggling to mix in.I do not recommend using a different kind of milk for this recipe. Canned full fat (meaning it doesn't say lite) coconut milk makes the dressing creamy. It's thicker than other milks. Even coconut milk that's not canned doesn't work as well. The brand I prefer is Thai Kitchen but there are others I enjoy too!Just like any dressing with vinegar and olive oil you'll notice some separation while the dressing sits so give it a quick stir before pouring.