If you are not a fan of coconut, or want to make this an even richer and creamier sauce, simply substitute one cup heavy whipping cream and one half cup chicken stock for the coconut milk. This sauce goes wonderfully on my Rainbow Vegetable Noodles.
Check out some of my other favorite low carb sauce recipes:
13.5 oz. can full fat Coconut Milk, refrigerated
8 small basil leaves , chopped
2 cloves garlic, minced
1 tablespoon grass-fed butter or ghee (ghee for Whole30)
1 teaspoon onion powder
¾ tsp sea salt, more to taste
¾ teaspoon black pepperDIRECTIONS
¾ teaspoon black pepperDIRECTIONS
In a medium sauté pan, over low-medium heat, sauté garlic in butter, being careful not to burn.
Once garlic is fragrant, add coconut milk, sun-dried tomatoes, basil, onion powder, sea salt and pepper.
Reduce heat to low and simmer for 10 minutes.
Prep Time – 10 Minutes
Cook Time – 20 Minutes
Makes Servings: 10
Per Serving:
Calories – 78
Protein – Less than 1 g
Carbs – 2.5 net g
***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***
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Love your recipes! For this one, why does the coconut milk need to be refrigerated if the whole can is being used? I’ve only ever seen directions to refrigerate coconut milk if the goal is to separate the liquid from the “cream”. Thanks!