Blend the following in a blender or food processor until smooth:
1c olive oil, 2 peeled garlic cloves, 1 can full fat coconut milk, 2T apple cider vinegar, 1/4tsp each S&P.
Add 1 large handful of parsley leaves and pulse quickly, 6-8 times or just chopped. Note: Don't over blend the parsley or it may become bitter.
Store dressing in fridge.
When ready to serve shake the dressing well or stir to combine.