Thai Coconut-Spice Blend
- Level: Easy
- Yield: 1/2 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 153
- Total Fat
- 14
- Saturated Fat
- 12
- Carbohydrates
- 8
- Dietary Fiber
- 5
- Sugar
- 2
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 89
- Total: 30 min
- Prep: 5 min
- Inactive: 15 min
- Cook: 10 min
Ingredients
1/2 cup shredded unsweetened coconut
Zest from 4 limes (about 2 tablespoons)
1 to 1 1/2 teaspoons red chili flakes
1 teaspoon ground coriander
1/2 teaspoon granulated garlic
1/2 teaspoon kosher salt
Directions
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Bake the coconut on a rimmed baking sheet, stirring occasionally, until light golden brown, 5 to 7 minutes. Let cool.
- Meanwhile, put the lime zest on a paper towel-lined microwave-safe plate and microwave in 30-second increments, stirring with a fork in between, until the zest is dry and almost brittle, 2 to 4 minutes total. (The timing will largely depend on the power of your microwave.)
- Add the cooled coconut, dried lime zest, chili flakes, coriander, garlic, and salt to a spice grinder and grind to the texture of very coarse cornmeal. Keep in an airtight container in the refrigerator for up to 1 week.
Cook’s Note
Try this spice blend sprinkled on sauteed shrimp, grilled chicken or steamed fish; or sprinkle it on warm buttered popcorn or flatbread.