Whisk together coconut milk, Unsweetened creamy, Peanut butter, rice vinegar, Dark soy sauce, Brown sugar, Minced garlic, Grated ginger in a saucepan.
Cook over medium heat and bring to a simmer, stirring frequently. Reduce the heat to low and cook, stirring often so it doesn’t scorch, for 2-3 minutes.
Add water and cook for another minute. Add some more warm water if you want a thinner sauce. Remove the pan from the heat and let the sauce cool slightly. Transfer it to a container or jar, cover it, and keep it in the refrigerator for up to 2 weeks. Use as desired.
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