Place the coconut milk and peanut butter in a medium-sized heavy saucepan over low heat and stir until the peanut butter is melted and the ingredients are well blended.

Stir in the remaining ingredients and continue stirring until the sauce comes to a low simmer, then remove from the heat. Use warm or cold as a sauce or salad dressing.

Store leftover sauce in the refrigerator for up to one week.