Spicy Coconut Dijon Sauce


  1. Cook coconut milk in saucepan on medium-low heat until reduced to about 3 cups (or until reduced to about 1/2 cup for trial recipe), stirring frequently.
  2. Remove from heat; whisk in mustard and chili sauce. Cool completely. Whisk in mayonnaise.
  3. Refrigerate until ready to serve. Meanwhile, prepare Meatballs.


  • 2 5/8 qt coconut milk
  • 1 1/2 cup Grey Poupon® Classic Dijon Mustard
  • 3/4 cup Kraft® Mayo Real Mayonnaise
  • 3/4 cup Thai-Style Sweet Chili Sauce