Avocado Coconut Cream Sauce

Avocado. Coconut. A natural pair. And one heck of a delicious sauce for my butternut squash tacos. Or as a dip. Or on nachos. Or on a fajita. Or right out of the blender with chips while watching TV. Oops. TMI ;-). But seriously, there is not a bad way to eat this. It is so light and creamy, it’s like eating avocado air!

This sauce takes about 2 minutes to make, but I highly suggest you make a double batch because you are going to regret it if you don’t. And this comes from someone who is not a super huge fan of coconut. But avocados make everything taste better!

Ingredients:

1 avocado
1/4 cup of the cream from a can of full fat, refrigerated coconut milk. Take the can out of the fridge but don’t shake it. Scoop out the cream you need, but you will also need a bit of the coconut water as well. The rest can be put back into the fridge and used for something else.
juice of 1/2 small lime
2 Tablespoons packed cilantro leaves
pinch of salt

Directions:

Puree all ingredients till smooth, adding the coconut water (liquid part from the can of separated coconut milk) as needed–I used 1 Tablespoon –to reach desired consistency.