Place uncracked egg in a small bowl of hot water (like as hot as your kitchen sink will get) for 3 minutes.

Remove from hot water and crack egg into a food processor or blender. Add 1/4 cup of the safflower oil.

Blend until combined.

Now, with the food processor running, very slowly drizzle the remaining 3/4 cup of safflower seed oil... at the end of this process it should look like mayonnaise.

Now add the basil, scallions, lemon juice, garlic, anchovy paste and blend until smooth.

Add the coconut milk and process until just blended.

Refrigerate for at least 30 minutes before serving to allow flavors to mend and dressing will thicken a bit.