Coconut sambal

Coconut sambal

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1/2 cup desiccated coconut
sufficient paprika, to give a bright pink colour
1 tablespoon hot milk
1 tablespoon finely chopped onion
A pinch chilli powder, (optional)
lemon juice
salt
sliced chillies, to garnish (optional)

Method

  1. Place the coconut in a bowl, sprinkle with the paprika, milk, onions and, if desired, the chilli powder. Add the lemon juice and salt, to taste, and mix thoroughly. Taste and adjust the seasoning. Pile in a small bowl and garnish, if liked, with sliced chillies.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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