Coconut raita

Tam West

Ingredients

1 cup	Desiccated coconut (Main)
½ cup	Coconut milk, or coconut cream (Main)
1 Tbsp	Grated ginger
½	Limes, zest only
½	Chillies, red or green, finely chopped, including the seeds
2 Tbsp	Palm sugar, grated, or use light brown sugar or maple syrup
1 pinch	Salt
½ cup	Greek-style plain yoghurt
1 small handful	Coriander leaves, and mint, shredded

Directions

1. 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.
2. Add grated ginger, lime zest, red or green chilli, palm sugar (or light brown sugar or maple syrup) and a pinch of salt.
3. 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.
4. Leave to cool then mix with greek-style yoghurt and a handful shredded coriander and mint leaves, adding salt to taste.