Use a high-speed food processor or blender with the metal blade attached. Add the lemon juice, cider vinegar, Agave syrup, Aleppo pepper and salt and blend.

Slowly pour in the oil in the same way that you would add it in normal mayonnaise recipe process.

Add the coconut and blend together for a smooth texture. Avoid over blending as it generates heat and the coconut oil could turn to liquid.

Serve in a bowl or refrigerate for upto 5 days.