Remove stems from cilantro and add to blender along with coconut milk, horseradish, the juice of limes, and sea salt.
Blend until smooth. Store in an air tight container in the fridge to maintain freshness. I’ve kept this aioli in mason jar for up to 10 days without the aioli losing flavor or it’s fresh green color.
Notes
The horseradish give the aioli a bit of a spicy kick without the use of nightshades. If you tolerate nightshade veggies and spices without issue, feel free to replace with spice of your choice.