Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Spicy Coconut Dressing Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 9, 2017 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller The heat of red chile is offset by creamy coconut milk for a perfect balance of spicy and sweet. Try it over a shrimp-studded salad. Ingredients ½ cup low-fat coconut milk 1 seeded and thinly sliced small fresh red chile, such as Thai or serrano 1 thinly sliced scallion 2 tablespoons fresh lime juice 1 tablespoon thinly sliced fresh mint 2 teaspoons safflower oil ¼ teaspoon coarse salt Directions Shake together coconut milk, chile, scallion, lime juice, mint, oil, and salt. Rate it Print