- In a blender, blend together the entire contents of the canned coconut milk to combine the fat and liquid then measure out 1/3 cup, reserving the rest for another use.
- Next, in a bowl combine and mix together the 1/3 cup coconut milk with the remaining ingredients.
- Refrigerate until ready to serve.
**For vegan-friendly or egg-free, use an egg-free mayo such as Just Mayo.
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- Serving Size: 1/6 of recipe (~3 Tbsp.)
- Calories: 111
- Sugar: 0 g
- Fat: 13 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 0 g