Coconut Dipping Sauce
- In small saucepan stir together coconut milk and cornstarch. Cook and stir over low heat 3 to 5 minutes; set aside to cool. Meanwhile, in small bowl stir together wasabi paste, ginger, and lime juice. Stir in thickened coconut milk mixture. Cover and chill in refrigerator at least 1 hour. Makes about 1/3 cup.