Artichoke Heart Coconut Cream Sauce 3


UPC’s Artichoke Heart Coconut Cream Sauce

Today’s Artichoke Heart Coconut Cream Sauce is a great way to bring some of those rich creamy dipping sauces and dressings back. The flavor is more along the lines of the rich, sour cream sauces, great for dipping or maybe as a salad dressing.
Cream sauces are one of the things that my wife and I really missed when we stopped eating a SAD diet. We both really enjoyed the various versions of yogurts quite a bit. We loved the sour versions of yogurt, with various bright and sharp flavorings making the yogurt great with fresh vegetables. We also used to really enjoy having yogurt with our meals; especially fruit yogurts.

I really enjoy milk products. Yogurt, cheese, ice cream. These are a few of the things that I consider to be truly amazing innovations, brought to us through the advent of the agricultural age. I still eat the occasional milk product, and my digestion can handle it just fine. I don’t post recipes with milk products because I don’t cook with milk products. Despite that my digestions handles milk perfectly well, my wife is completely intolerant of all milk products. She can’t have Casein, Lactose, nor even Whey. Besides the fact that my wife has to remain strictly Paleo, while I can wander the milk products on occasion (I stick to only the best, since I don’t use it in my cooking) I honestly believe that milk is a lazy tool for hiding mediocrity in food. My rule of thumb: if it’s not good without cheese, try again.


UPC’s Artichoke Heart Coconut Cream Sauce; What you’ll need:

  • 1 can Coconut Cream
  • 1 cup Artichoke Hearts, diced (I boiled them in 1 cup water to soften)
  • Fresh squeezed juice from 2 Limes
  • 1 tablespoon Cinnamon
  • 1 tablespoon Sea Salt
  • 1 cup Chives, chopped

Serves: 4-6
Prep and Cook time: 20 minutes

1. Add the diced artichoke hearts and coconut cream to a sauce pan and heat it up to a boil, stirring vigorously the entire time.
Note: Stirring while the pot heats up helps to keep anything from burning to the bottom of the pan; but more importantly, it makes it take longer to get to a boil, and exposes more of the coconut milk to the air for evaporation.


2. As soon as the sauce gets to a boil, turn the heat off and let the cream cool on the burner.
Note: if you like this to be thicker, keep it at temperature for 30 seconds to a minute, also stirring vigorously the whole time.

3. As soon as the heat is off, add the spices and stir them in. Continue to stir regularly as the sauce cools.

4. As the sauce approaches comfortable food temperatures (I would estimate 110 Fahrenheit or less), put the sauce in to the serving container.

5. Stir 1/2 cup of the chives (half of what you’ve prepared) in to the sauce, and then sprinkle the remaining half cup across the top.
Now serve and enjoy!



  • Have you eliminated milk products for 1-3 months before reintroducing them (I have)?
  • Do you still eat milk products after that?
  • Have you made any non-milk cream sauces? What did you use for the cream portion of the sauce?
  • What will you eat this sauce with? Vegetables? Salad? Over meat?
  • How will you modify this recipe the next time you make this sauce?

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