Source

Ingredients

• Coconut Cream from refrigerated 14oz can
• 1/4 cup fresh Dill chopped 
• 2 Garlic cloves minced 
• 1/2 teaspoon Salt
• 1 Lemon juiced
• Zest from half the lemon

Instructions

• Put the entire can of cream in the fridge for a few hours. Open the can and spoon out just the cream into a medium sized bowl. 
• Be careful to leave the water and milk at the bottom. Set the coconut leftovers aside as you won’t need them for this recipe. 
• Combine the remaining ingredients in bowl then stir. Cover the bowl and set aside in the fridge for at least 30 minutes up to overnight. Serve chilled.

Notes

• This dish is best served really cold. The coconut cream will melt otherwise.
• Keeping it in the refrigerator overnight helps the flavors to blend together.