Recipe courtesy of Althea Brown
Coconut Choka
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 69
- Total Fat
- 5
- Saturated Fat
- 4
- Carbohydrates
- 6
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 156
- Total: 35 min
- Active: 30 min
Ingredients
2 large brown coconuts
1/2 teaspoon kosher salt
6 cloves garlic
2 wiri wiri peppers or 1/2 habanero pepper
1/2 yellow onion
Directions
- Using an object with a flat edge, crack open the coconuts and drain the water; reserve the coconut water for another use. Separate the coconut shell into halves, then carefully free the meat from the shell. Rinse the coconut meat to remove debris and pat dry.
- Preheat a grill to 400 degrees F.
- Add the coconut meat brown-side down to the grill and roast until charred but not burnt, about 5 minutes. Flip and continue to roast until the white flesh is slightly brown, another 3 minutes. Let cool completely.
- Scrape off any burnt parts to remove excess charring, as this can cause bitterness. Using the zesting or fine-grate side of a box grater, grate the coconut. Transfer the coconut to a mortar and pestle and mix in the salt. Pound the coconut until smooth and a little creamy, then transfer to a bowl and set aside.
- Add the garlic, wiri wiri peppers, onion and 2 tablespoons water to a food processor and blend until smooth, about 1 minute. Combine the blended seasoning with the coconut and mix together well. Serve the coconut choka as a spicy and delicious condiment for all of your meals.
Cook’s Note
You can also cook the coconut on the burner of a gas stove over low heat.