Do you like coconuts? Chilli? Lime? Well then I got the recipe for you!
This spicy coconut relish, or coconut sambol, is a Sri Lankan recipe, based on a recipe I received from a friend a few years ago. This relish is on the drier side (but it’s not dry), and has more texture to it as it uses desiccated coconut.
Coconut, after being demonised for many years for being a saturated fat bomb, is today instead celebrated for it’s saturated fats!
So what has changed?
To make a long story short, coconut consist of 90% saturated fats. And the type of saturated fats found in coconut is of medium chained triglycerides (MCT). MCT, compared to long chained triglycerides (found in e.g bacon and sausage), are transported to the liver faster than other fats, hence utilised for energy easier by the body and is not stored as fat in the same degree as other fats.
Serve this spicy coconut relish with seafood, fish, rice, quinoa or with chickpeas. I usually have this with prawns and it is probably one of my favourite things to eat at the moment!
Spicy Coconut Relish
- 120 g 1.5 cup desiccated coconut
- 1 red chilli*
- 1 tbsp grated ginger
- 4 tbsp chopped coriander
- 3 tbsp lime juice
- 2 shallots finely chopped
- Salt to taste
- Place desiccated coconut and red chilli in a food processor and blend until combined.
- Add ginger, coriander and lime juice, and blend until combined
- If the mixture seems to dry, add a little splash of water.
- Fold the chopped shallots into the mixture.
- Add salt to taste.