Photo by Tam West
|1 cup||Desiccated coconut|
|½ cup||Coconut milk, or coconut cream|
|1 Tbsp||Grated ginger|
|½||Lime, zest only|
|½||Chilli, red or green, finely chopped, including the seeds|
|2 Tbsp||Palm sugar, grated, or use light brown sugar or maple syrup|
|½ cup||Greek-style plain yoghurt|
|1 small handful||Coriander leaves, and mint, shredded|
- Place desiccated coconut in a pan. Cover with coconut milk or cream and enough water to cover by 3cm — although you can just use water if that’s all you have.
- Add grated ginger, lime zest, red or green chilli, palm sugar (or light brown sugar or maple syrup) and a pinch of salt.
- Bring to the boil, then put a lid on and simmer for 15 minutes. Take the lid from the pan and give it a good stir then simmer until ¾ of the liquid has evaporated.
- Leave to cool then mix with greek-style yoghurt and a handful shredded coriander and mint leaves, adding salt to taste.