Coconut Tomato Dip

If you’re going to a party, and you’re getting tired of bringing chips and salsa or pico de gallo, you need to give this a try! The same freshness of a fresh tomato salsa, but with the classic flavour of Thai cuisine: sweet, salty, sour, spicy, with creaminess of coconut milk. It’ll be your new summer favourite! Perfect with corn chips or rice crackers.

tomato dip

Coconut Tomato Dip

  • Author: Pailin Chongchitnant
  • Yield: Serves 3-4


  • 2 medium tomatoes, diced
  • 3 Tbsp coconut milk
  • 1 Tbsp chili paste
  • 1 Tbsp fish sauce
  • 23 Tbsp lime juice
  • 1 clove garlic, finely grated or minced
  • 2 Thai chilies, finely minced
  • ½ tsp sugar
  • 2 Tbsp lemongrass, finely chopped
  • 2 Tbsp dried shredded coconut, toasted
  • ¼ cup roasted peanuts, coarsely ground
  • ¼ cup red onion, small diced
  • ¼ cup cilantro, chopped
  • For serving: tortilla chips or rice crackers

Ingredients and Kitchen Tools I Use


Put diced tomatoes in a strainer set over a bowl; let sit for about 15-20 minutes to drain off excess liquid. (Tip: do this first before you prep all your other ingredients, and by the time you’re ready to mix, the tomato will be ready to go!) Do not discard the liquid yet, you might need it to adjust the consistency at the end.

Reduce coconut milk in a small pot until thickened, remove from heat and let cool slightly. Add chili paste to the coconut milk and stir until combined. Add fish sauce, lime juice, sugar, garlic and Thai chilies; stir to mix.

In a mixing bowl, combine drained tomatoes, lemongrass, toasted coconut, ground peanuts and red onion. Pour the dressing over and stir to combine. Taste and adjust seasoning with more lime juice as needed. 

When ready to serve, you can add some of the tomato liquid back in if you feel it needs a bit more liquid. Stir in chopped cilantro and serve with tortilla chips or rice crackers. Or use as a salsa to serve with fish, shrimp, or even chicken!

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