Open the can of coconut cream and separate the solids from the liquids. First, scoop out the solids and place them in the mixing bowl. Save the liquid coconut water in the can. You will need this later. This should yield about 1⅓ cup of coconut solids and about ¼ cup of coconut water. For this recipe, use 1 cup of coconut solids.
If you are using a food processor or blender, add the coconut solids to it.
Rough chop the green onion, shallots, chives, parsley, and dill. Add them too.
Add lemon juice (if tolerated). Blend until smooth.
If you are NOT using a food processor or blender, keep the coconut solids in the mixing bowl.
Finely chop the green onion, shallots, chives, parsley, and dill. Add them to the mixing bowl with the coconut solids.
Add lemon juice (if tolerated). Stir until all ingredients are combined.
Add the coconut water 1 teaspoon at a time until you get your desired consistency. You may want it thicker if you are using it as a dip. A little thinner may be better for dressing. I used 2 teaspoons for the dressing.
Add salt to taste and blend/stir.
Use right away or refrigerate in a glass jar for up to 12 hours to keep it lower histamine. If you aren’t super sensitive, you may be ok storing it for 2-3 days in the fridge.