Every item on this page was chosen by The Fed & Fit team. The site may earn a commission on some products (read more here).
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.
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.
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!
- 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
- 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!
I’m confused am I using coconut milk or coconut cream and if so how much?
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!
Katy Ann says
Mine didn’t turn out quite so green, but I used dried cilantro. Flavor is great!
Glad you liked the flavor! Dried herbs aren’t always as vibrant, but they can taste really similar to their fresh counterparts 🙂
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!
Sometimes, popping the can in the refrigerator for a few hours can help separate the cream from the water!
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! 🙂
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.
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!!
Amber Link says
Oh yum! So glad you enjoyed it!
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
So glad that you enjoyed it! Thank you for sharing!
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
Hi Lekha! I am so glad that you enjoyed! Thank you for taking the time to share that with us! ~Melissa
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!
Melissa Guevara says
Hi Tom, coconut milk is great in coffee, overnight oats, smoothies, or drinking on its own! You can also pour it into an ice cube tray to freeze and use in an iced drink or smoothie in the future. Hope that’s helpful! -Team FF