Rich, creamy, and flavorful, our Coconut Milk is some of the best on the market. It makes a rich and delicious dairy free substitute in cooking and baking. We also love it as an addition to smoothies, ice cream, soups, and curries.
2 1/3 cups
|1.||Add raspberries, Coconut Milk, oil, vinegar, honey, shallots, mustard, poppy seeds and salt to a blender. Blend until smooth. Pour into glass container and cover. Refrigerate and use within 5 days.|
This salad dressing is fabulous tossed into a bowl of baby spinach salad, mixed with yellow cherry tomatoes, extra raspberries, feta cheese and glazed walnuts. It’s perfect for late summer or fall, when raspberries are in abundance