1/4cupfull fat unsweetened coconut milk, stir if separated in the can
3tablespoonswhite wine vinegar
1teaspoondry ground mustard
Add all ingredients to a jar and shake. (Or add to a bowl and whisk together.)
Pour over salad or fruit and enjoy!
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 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.