Course: Side Dish
- 8 oz desiccated shredded coconut (227 g)
- 6 cloves minced raw garlic
- 1/2 large sweet onion , finely chopped
- 3 tbsp So Delicious Coconut Milk Creamer
- 2 tbsp chili powder
- 1 tbsp sugar
Empty the coconut into a large mixing bowl. Add the coconut milk or creamer if you are using dehydrated coconut. Skip this step if you're using fresh coconut. You might need to adjust the amount to your taste, but add just enough to give it more flavor and moisten the coconut until it starts to clump a little.
Mince or finely dice your onion and garlic, combine with some of the lemon juice (at least half) and some of the chili powder (~2 tsp.) in your hand mixer or mortar and pestle. Grind or chop until it reaches a salsa-like texture.
Add this mixture plus the remaining other ingredients to your bowl of coconut, and mix with your hands. You may need to add more or less of other ingredients to suit your taste.
Then I just used Lundberg California White Basmati Rice made with olive oil instead of butter to be vegan, but you can serve it over the rice, bread, or other grain of your choice.