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Home / Recipes / Sauces & Dressings Recipes

Coconut Milk Alfredo Sauce

Published: Oct 12, 2017 · Modified: Jun 5, 2025 by Sujatha Muralidhar · This post may contain affiliate links · 46 Comments

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coconut milk alfredo sauce

Rich, creamy coconut milk Alfredo sauce is simply delicious and comforting. It's a vegan, tropical twist on the regular Alfredo sauce.

Rich creamy coconut milk alfredo sauce is simply delicious and a totally comforting sauce for dinner. This is a kind of healthy, medicinal substitution to your regular alfredo sauce.

How We Came Up With This Recipe?

I'm here with this coconut milk alfredo sauce recipe because one of my readers recently asked me to share a vegan version of my popular sweet potato pasta sauce.

I often make this creamy sauce, especially on busy weeknights, and in under 15 minutes, I can serve a delicious dinner for my family.

Why You'll Love This Coconut Milk Alfredo Sauce Recipe?

  • A delicious dairy-free pasta sauce(check other dairy-free pasta recipes like spicy tofu steak).).
  • Highly customizable and adaptable!
  • Vegan and vegetarian-friendly.

The Ingredients

  • Coconut Milk: You can use canned coconut milk or coconut milk from the dairy section in grocery stores.
  • Herbs: I used dried basil to keep this recipe simple and quick; however, feel free to use fresh basil, oregano, or Italian seasoning.
  • Cornstarch: Acts as a thickening agent and gives the sauce a creamy texture.
  • Garlic: Freshly minced garlic is best.

How To Make Coconut Milk Alfredo Sauce?

  • Place coconut milk, basil, salt, and cornstarch in a medium-sized mixing bowl. Use a whisk to combine the ingredients until well-mixed.
  • Next, place a pan over medium heat and add vegetable oil and minced garlic. Sauté the garlic until fragrant.
  • Then, add the milk mixture to the pan and cook over medium heat until it reaches a medium consistency.
  • The consistency changes quickly, so keep an eye on it until it’s done.
vegan coconut milk alfredo sauce recipe-This is such an easy recipe to make in less than 20 minutes. All you have to do is just make sure that you have coconut milk handy or in your pantry.

Leftover Ideas

  • Turn the leftover coconut milk alfredo sauce into soup with veggies.
  • Use the sauce to create breakfast bowls with grains.
  • Leftover pasta sauce is good to store in the refrigerator for about four days and in the freezer for about three months; place it in the fridge overnight to thaw.
  • The sauce thickens further after being stored, so add a little water or coconut milk to thin it down. Then, reheat over the stovetop or microwave medium-low heat.
Few tips and tricks about the coconut milk pasta sauce:

Recipe Tips and Tricks

  • Mix the cornstarch vigorously: It may settle at the bottom of the bowl, so whisk before adding it to the saucepan.
  • Control the heat: The sauce can quickly transform from thin to thick, so adjust the heat for better control.
  • Adjust the consistency: If the coconut milk alfredo sauce thickens beyond your expectations, you can thin it by adding coconut milk or water and cook it until it bubbles and reaches the desired consistency.

Best to Serve With

  • Pasta: This coconut milk alfredo sauce is fabulous when combined with pasta of any type(check our other favorites like Bruschetta shrimp pasta).
  • Vegetables: Try spicy roasted veggies or steamed broccoli, asparagus, zucchini, spinach, kale, and cherry tomatoes.
  • Bread: Garlic bread is an all-time favorite(jalapeno garlic bread).

Frequently Asked Questions

Can I use the same recipe for almond milk?

Yes, absolutely! Almond milk is a good substitute in this coconut milk alfredo sauce recipe, and while it has a different flavor profile, it still works well for this sauce.

Can I add vegetables to this sauce?

Yes, this sauce is versatile! You can add steamed or roasted broccoli, zucchini, squash, or any vegetables of your choice.

📖 Recipe

vegan coconut milk alfredo sauce

Coconut Milk Alfredo Sauce

Creamy coconut milk Alfredo sauce is a simple and quick recipe for a tasty weeknight dinner. Ready in under 20 minutes with few ingredients.
4.18 from 102 votes
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 20 minutes minutes
Servings: 2 servings
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Ingredients

For the base sauce

  • 1 cup coconut milk canned
  • ¼ teaspoon dried basil
  • ½  teaspoon salt
  • 2 tablespoon cornstarch
  • ½ teaspoon salt

For seasoning

  • 1 tsp vegetable oil
  • 1 tablespoon garlic minced

Instructions

For the base sauce

  1. In a mixing bowl, add coconut milk, basil, salt, and cornstarch.
  2. Whisk it combine them well and set this base sauce aside.

For the sauce

  1. Over medium heat in a pan add vegetable oil and minced garlic.
  2. Saute till garlic becomes golden brown.
  3. Add the base sauce.
  4. Cook till it reaches desired consistency. 
  5. Add pasta and cook for a minute.
  6. Now this tasty pasta is ready to serve.

Notes

  • Store the leftover pasta sauce in the refrigerator for about four days. Or in the freezer for about three months; place it in the refrigerator overnight to thaw.
  • The sauce thickens further after being stored, so add a little water or coconut milk to thin it down. Then, reheat over the stovetop or microwave medium-low heat.
 

Nutrition

Calories: 279kcal | Carbohydrates: 11g | Protein: 2g | Fat: 26g | Saturated Fat: 21g | Sodium: 1178mg | Potassium: 248mg | Vitamin C: 2.4mg | Calcium: 28mg | Iron: 3.8mg

Additional Info

Course Side Dish
Cuisine American
Author Sujatha Muralidhar
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Comments

    4.18 from 102 votes (87 ratings without comment)

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    Recipe Rating




  1. Nicole says

    October 17, 2018 at 3:56 pm

    Delicious, quick yummy, will make again!!

    Reply
    • Sujatha Muralidhar says

      October 18, 2018 at 9:50 am

      Thanks Nicole, glad you liked this vegan sauce!

      Reply
      • Kimberley Dawn JACKMAN says

        June 09, 2020 at 7:55 pm

        What happened? My sauce got thick & separated! I tried adding more cornstarch, then more coconut milk. Bummer! It was beautiful before I heated it. 🙁

        Reply
        • Sujatha Muralidhar says

          June 16, 2020 at 5:13 pm

          The sauce gets thick for three reasons. When the quantity of corn starch is more, or when the coconut milk is less, or when it is cooked longer than required. But no worries, if it is too thick you may dilute and reheat till your desired consistency.

          Reply
  2. Michelle says

    July 18, 2019 at 2:45 pm

    Hi there! Could I use arrowroot powder for thickening instead of cornstarch?

    Reply
    • Sujatha Muralidhar says

      July 23, 2019 at 3:55 pm

      Michelle, thanks for aking this. Though theoretically, arrowroot powder would be the substitute for cornstarch, it does not works well when combined with milk. It creates a slimy texture but no changes to the taste. So, you can use arrowroot powder to swap cornstarch if you do not worry about the texture.

      Reply
  3. Kim says

    December 22, 2019 at 6:14 pm

    Excellent!!!

    Reply
    • Sujatha Muralidhar says

      December 22, 2019 at 6:37 pm

      Thank you Kim!

      Reply
      • Anonymous says

        May 03, 2020 at 9:33 pm

        Yummy, my fam loved this sauce

        Reply
        • Sujatha Muralidhar says

          May 04, 2020 at 9:36 am

          Thank you and happy to hear your feedback!

          Reply
        • Noelle says

          October 09, 2023 at 6:36 pm

          This is my new favorite Alfredo sauce! Thank you so much for this. I couldn't find a dairy free kind in the stores that didn't taste absolutely horrible.

          Reply
          • Sujatha Muralidhar says

            October 21, 2023 at 6:52 am

            Thank you Noelle, very happy to hear about your new favorite.

  4. Anonymous says

    March 21, 2020 at 6:02 pm

    I added a little bit of yeast flakes for a cheesy flavor and wow! Great recipe.

    Reply
    • Sujatha Muralidhar says

      March 22, 2020 at 8:49 am

      I’m so glad you enjoyed this dairy-free version! One of my favorites too.

      Reply
  5. Monica says

    March 25, 2020 at 4:20 pm

    My husband loves this recipe. I add some chopped spinach for some greens. I just boil it during the last couple minutes of cooking my pasta

    Reply
    • Sujatha Muralidhar says

      March 26, 2020 at 9:15 am

      So glad you enjoyed it! Chopped spinach is a fabulous addition too!

      Reply
  6. LisaBe says

    March 30, 2020 at 12:54 pm

    I used this sauce for a number of things and I love it. I have used both the GraceKennedy and the HiLo branded tinned coconut milk. I did not have to add any corn starch or flour, they thickened up just fine. I also added a heaping tablespoon of dried vegetable soup mix to the pot for a brighter flavour (reduce the salt as this addition is salted)

    Reply
    • Sujatha Muralidhar says

      April 04, 2020 at 8:08 am

      Thanks your for sharing your helpful review Lisabe, glad it was a super hit!

      Reply
  7. Chelsea says

    April 12, 2020 at 1:28 pm

    Holy crap so yummy and easy!! Thank you!

    Reply
    • Sujatha Muralidhar says

      April 14, 2020 at 7:21 am

      Very happy to hear that Chelsea :). Thank you.

      Reply
  8. Kat says

    April 13, 2020 at 11:28 pm

    I blended up all of the ingredients then simmered and it was phenomenal! Definitely a keeper, thank you!

    Reply
    • Sujatha Muralidhar says

      April 14, 2020 at 7:23 am

      Thanks for the kind effort to share your feedback. Glad you liked this!

      Reply
  9. Lindsey says

    April 18, 2020 at 9:58 pm

    So easy and delicious!! I used boxed coconut cream and used a pinch of flour, was amazing. I also thinned it out with a little plant based milk since the cream was so thick already. Definitely will make again!

    Reply
    • Sujatha Muralidhar says

      April 19, 2020 at 7:57 am

      Thanks, Lindsey for taking the time to share your feedback. Glad you liked it too!

      Reply
  10. Shweta says

    July 04, 2020 at 9:57 pm

    Thanks for sharing...This is a very simple recipe and it was yummylicious. Additionally i had add 1 tbsp nutritional yeast and steamed veggies to this recipe.

    Reply
    • Sujatha Muralidhar says

      July 09, 2020 at 7:39 am

      Thanks Shweta, glad you liked this recipe. The addition of nutritional yeast is also great for the cheesy flavors.

      Reply
  11. Nicole Klein says

    November 18, 2020 at 7:40 pm

    Easy, quick and delicious! A nice alternative to tomato based sauces.

    Reply
    • Sujatha Muralidhar says

      November 18, 2020 at 8:14 pm

      Thanks Nicole, happy that you liked this recipe!

      Reply
  12. Kelsey says

    March 17, 2021 at 1:08 pm

    I made this and added some puréed roasted red peppers! Delicious over zucchini noodles and tilapia!

    Reply
    • Sujatha Muralidhar says

      April 22, 2021 at 4:52 pm

      Hi Kelsey, roasted red peppers puree is an awesome modification. Thanks for stopping and leaving this lovely review.

      Reply
  13. Natasha says

    September 15, 2021 at 11:18 am

    Incredible base vegan sauce . Thank you very much for this, it has changed my recipe collection ☺️

    Reply
    • Sujatha Muralidhar says

      October 18, 2021 at 8:05 pm

      Thank you Natasha, glad to hear this 🙂

      Reply
  14. Galia says

    October 17, 2021 at 12:20 pm

    May I use chickpea flour instead of cornstarch for this recipe?

    Reply
    • Sujatha Muralidhar says

      October 18, 2021 at 8:02 pm

      Corn starch act as thickening agent here, that has a neutral flavor and taste. On the other side, chickpea flour is good for thickening but has subtle flavors and mild yellowish color. You may use chickpea flour, but the sauce may taste slightly different and the color may turn to mild yellowish. If you have tried this variation, please let us know how it does turned out.

      Reply
  15. Amanda says

    February 05, 2022 at 12:21 pm

    I’m trying in the crock pot today without the corn starch and adding a cup of water, I poured it over my penne noodles. Wish me Luck! I may add nutritional yeast or Parmesan after it is about done. Any thoughts?

    Reply
    • Sujatha Muralidhar says

      August 26, 2024 at 11:50 pm

      That sounds like a delicious idea! Adding nutritional yeast or Parmesan could give it a nice boost of flavor. Let's know how it turned out!

      Reply
  16. Alicia says

    May 12, 2022 at 8:42 pm

    The only issue I had with this sauce was that I didn't make a double batch. Loved it with some garlic pepper and threw in just a pinch of oregano. Thank you!!

    Reply
    • Sujatha Muralidhar says

      May 13, 2022 at 4:46 pm

      I’m so happy that you enjoyed them, Alicia! Thank you for sharing this kind review!

      Reply
  17. Ellen Whalley says

    November 28, 2022 at 3:14 pm

    Hi Suja,
    I love this recipe. I wanted to use some left over coconut milk. I followed your directions and also added a little nutritional yeast.
    I made this as a sauce for pasta with leftover salmon and fresh asparagus. This recipe is a keeper because it’s so tasty but also because I am dairy free. My husband, who is not dairy free loved it, too!
    Thank you,
    Ellen W.

    Reply
    • Sujatha Muralidhar says

      December 02, 2022 at 11:43 am

      Amazing, Ellen! So glad you have enjoy this recipe! The add-ons like salmon and asparagus sounds delicious!! Thanks for your valuable review 🙂

      Reply
  18. Abbie says

    July 23, 2023 at 8:24 pm

    So very yummy. I have multiple allergies so forwent garlic altogether, and instead of cornstarch used tapioca flour instead. Used fresh basil from the garden. Tasted like a delicious tropical Alfredo!

    Reply
    • Sujatha Muralidhar says

      July 24, 2023 at 3:52 pm

      Thank you Abbie, your versions sounds delicious as well!! Glad your customizations worked!!

      Reply
  19. Sarah smart says

    March 10, 2024 at 9:13 am

    It is delicious and so easy to make!

    Reply
    • pepperbowl says

      May 24, 2024 at 1:10 pm

      Great to hear! Thank you Sarah!

      Reply
  20. Jazzy says

    January 26, 2025 at 7:58 pm

    Does this recipe produce a really strong coconut taste?

    Reply
    • Sujatha Muralidhar says

      January 27, 2025 at 5:14 pm

      This recipe may have a mild coconut's nutty flavor from the canned coconut milk, but garlic, basil, and seasonings balance it well. For a subtler aroma, use light coconut milk or try adding some sauteed peppers to mask the flavors.

      Reply
The author image of the food blog pepperbowl.com

Hi, I'm Suja! I'm the person behind PEPPER BOWL, based in Pennsylvania. I focus on easy, simple-to-make recipes inspired by rich flavors with a hint of heat. I enjoy simplifying recipes with minimal ingredients to suit today's busy lifestyle.

More about me →

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