This aioli is so good I can’t even stand myself! LOL
It’s sweet and spicy; cool and HOT but you can’t stop eating it!
I was making Coconut Panko Crusted Chicken strips and needed some type of dip/sauce/aioli for it. This literally was the PERFECT accent to that dish.
However I’ll be honest, I’m not sure which was better.. the chicken or the aioli!
I’ve eaten this with the chicken, on my Aloha Burgers, with veggies as a dip and with seafood.. OMG COCONUT SHRIMP is TO DIE FOR with this aioli!
But this aioli comes with a price…
tis not for the timid as it has a full tablespoon of Sriracha in it.
Now if you have a cast iron stomach, you’re up to 1/2 a bottle a day but for this tender tummy, 1 tablespoon is enough to bring tears to my baby blues… but in a good way *wink*
So how did I use this aioli you ask???
AS MANY WAYS AS POSSIBLE!!!
Now remember me sharing with you my Pineapple Ice Cream Topping recipe and telling you that it’s not limited to just ice cream?
You’ll see why I said that as that’s a KEY ingredient to this aioli!Print
- 1/4 cup sour cream
- 1/4 cup greek vanilla yogurt
- 1 tablespoon Sriracha
- 3 tablespoon sweetened coconut flakes
- 1 tablespoon Pineapple Ice Cream Topping
- Put all ingredients in a food processor and pulse until smooth.
- Place in a covered bowl and refrigerate for at least 30 minutes.