Condiments

Paleo Cilantro Lime Cream Sauce

at a glance
Prep Time 5 minutes
Servings 10 servings
4.5 — Votes 2 votes

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This Paleo Cilantro Lime Cream Sauce is an ideal sauce to whip up during your meal prep so that you have a healthy, flavorful addition to any meal throughout the week.

Paleo Cilantro Lime Cream Sauce

Corners, let’s talk about them. When I hear the phrase, “I’m in your corner,” I like to think it means that they’ve got your back. It’s almost like they’re saying, you go dance around that great big room, have a ball, and don’t worry about anyone or anything sneaking up on you – I’m in your corner and I can keep watch. Like a watchdog who both protects and celebrates the awesomeness that is you.

It’s nice having people in your corner. It makes you feel like you can walk a little more boldly, be a little more brazen, experiment, and have a little more fun.

When real-life people place themselves in your corner, it feels like a miracle of friendship and connectedness. At that point …love, respect, and loyalty run deep. Those kinds of friendships take a lot of time, patience, and perseverance. Love, respect, and loyalty can’t be whipped up quickly in the kitchen on a lazy afternoon.

…but you know what can be quickly whipped up in the kitchen on a lazy afternoon? THIS SAUCE.

Paleo Cilantro Lime Cream Sauce

Paleo Cilantro Lime Cream Sauce

This cilantro lime cream sauce is in your corner. Okay, maybe this sauce can’t have your back when you’re facing a perplexing job decision or relationship dilemma, but it sure as heck has your culinary back. YOU SEE, with this sauce, you can go have a little more experimental fun in your kitchen. Experiment with different proteins, veggies, and starches! Go use some spices that intrigue you and methods that are of interest. Have some fun and push yourself! THEN, if any one of your dishes doesn’t live up to your expectations, worry not …because this sauce has your back. Add a few spoonfuls of this fresh and flavorful gem over ANYTHING and it instantly become wonderfully delicious again.

I *was* going to post this recipe with a new red snapper dish I have planned for you, but then the leftovers for this sauce sat in my fridge for a full week. During that week, I drizzled this bad boy on EVERYTHING. I willingly enjoyed more raw veggies, cooked veggies, and simple proteins because I knew this flavor-bomb was just a spoonful away. It was then that I knew this simple cilantro lime cream sauce needed a post of its own.

A few notes:

  • Once refrigerated, this sauce will become slightly firm. Simply leave it out on the counter or warm it up to thin the consistency. Also note, if you’re putting it on any kind of hot food (think baked potato, steak, pork, etc.), it will thin as it comes in contact.
  • Make it your own! If you like more garlic, add more garlic! If you like more lime, add more lime! Want some heat? Add a hot pepper!

I hope you enjoy this little culinary watchdog of a sauce.

Troubleshooting your sauce: if you find that your sauce separates while you make it, simply heat it up slightly (either in the microwave for about 15 seconds or on the stove just until the chill is gone) and stir again. It will come back together!

Paleo Cilantro Lime Cream Sauce

By: Cassy
4.5 — Votes 2 votes
Prep Time: 5 mins
Servings: 10 servings

Ingredients  

  • solid coconut cream from 1 13.5 ounce can of full-fat coconut milk
  • 1/4 cup fresh lime juice about 2 limes
  • 1/3 cup packed fresh cilantro leaves and stems
  • 3 cloves garlic
  • 1/2 teaspoon fine sea salt

Instructions

  • Place all the ingredients in a food processor, blender, or smaller bullet-sized smoothie blender. Blend until smooth.
  • Note: if the sauce is too thick, add 1 teaspoon of water or lime juice at a time until you have a consistency you like. Enjoy immediately or store in the refrigerator for later.
  • Store in a sealed container for up to 7 days.
  • To serve once chilled through, soften by heating it prior to serving or simply dollop while slightly more solid on warm food for it to melt there.
  • Troubleshooting your sauce: if you find that your sauce separates while you make it, simply heat it up slightly (either in the microwave for about 15 seconds or on the stove just until the chill is gone) and stir again. It will come back together!
Meet the Author
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Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
Get to know Cassy

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  1. Ganimet says

    Ganimet —  02/13/2017 At 00:41

    I’m confused am I using coconut milk or coconut cream and if so how much?

    • Cassy says

      Cassy —  02/13/2017 At 15:10

      It equals out to about 3/4 of a cup, but the “coconut cream” is the fatty solids from a can of full-fat coconut milk. Hope that helps!

  2. Katy Ann says

    Katy Ann —  02/14/2017 At 16:21

    Mine didn’t turn out quite so green, but I used dried cilantro. Flavor is great!

    • Cassy says

      Cassy —  02/16/2017 At 12:38

      Glad you liked the flavor! Dried herbs aren’t always as vibrant, but they can taste really similar to their fresh counterparts 🙂

  3. Kacie says

    Kacie —  09/22/2017 At 00:33

    I made the mistake of pouring in the whole can of coconut milk. The taste is great- just a little more watery than I’d like (obviously). I will have to try again and do it the right way! Do you have any tips for separating the cream? Sometimes the cans of coconut milk (even the full-fat versions) are very liquidy. Thanks!

    • Cassy says

      Cassy —  09/26/2017 At 08:02

      Sometimes, popping the can in the refrigerator for a few hours can help separate the cream from the water!

  4. Kacie says

    Kacie —  09/22/2017 At 03:12

    To follow up… I ended up using my liquidy version of your recipe (haha) to make a cilantro/lime cauliflower rice dish and it was delish! 🙂

  5. Samantha says

    Samantha —  02/24/2018 At 22:11

    The sauce was a bit runny for me so I ended up throwing in half an avocado to thicken it up slightly. 10/10 would recommend! Doubled the garlic and ended up using just 1 lime.

  6. Elizabeth says

    Elizabeth —  04/29/2018 At 15:17

    I just made this and drizzled over fish and cauli-rice and it was delish!! I look forward to drizzling over everything this week as you mentioned!!

  7. Csphootz says

    Csphootz —  06/06/2021 At 17:22

    4 stars
    Thanks Cassy for clarifying coconut cream vs milk. Mine still came out loose but it was delicious on my red snapper! Can’t wait to try on other foods.

    • Brandi Schilhab says

      Brandi Schilhab —  06/07/2021 At 08:16

      So glad that you enjoyed it! Thank you for sharing!

  8. Lekha says

    Lekha —  12/30/2021 At 20:50

    5 stars
    The coconut cream as a dressing is Just WOW never had such a yummy dressing ever. Had with the pan fried blue snapper steak and a side of wilted spinach in red wine. Thanks for a great easy recipe.

    • Melissa Guevara says

      Melissa Guevara —  01/03/2022 At 15:26

      Hi Lekha! I am so glad that you enjoyed! Thank you for taking the time to share that with us! ~Melissa

  9. Tom says

    Tom —  10/03/2022 At 22:25

    Any good ideas for using the remaining coconut milk. I am going to make this to use on your snapper recipe but hate to waste anything? Thanks!

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