Step 1

If using chilled coconut milk, skim off the cream that has formed at the top of the can. If using coconut cream, skip to step 2.

Step 2

Scoop cream into blender and add olive oil, lemon or lime juice, pressed garlic, cilantro, and sea salt. Blend on a low to medium speed until blended, adding more olive oil as desired or needed and scraping the sides of the container periodically. Add garlic powder and onion powder, if desired.

Step 3

Store in a glass jar for about 2-3 days. Contents will thicken and separate as they stand, especially when stored in the refrigerator. If not serving immediately, stir briskly prior to serving. You can always do a quick blend with a smidgeon of extra olive oil, if necessary.