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Spicy Coconut Relish

Spicy Coconut Relish

By Diane UngerOctober 15, 2019

  • Makes
    2 Cups
  • Cook Time
    10 minutes
  • Active time plus cooling
    plus chilling

This condiment, a riff on the Sri Lankan coconut relish called pol sambol, is a great accompaniment to curries of almost any kind. Wide-flake coconut works best here; shredded coconut does not break down properly.

Ingredients
  • 2

    cups unsweetened wide-flake coconut

  • ½

    cup warm water

  • Kosher salt

  • 2

    tablespoons packed light brown sugar

  • 1

    tablespoon red pepper flakes

  • 1

    teaspoon sweet paprika

  • 1

    Fresno chili, stemmed, seeded and roughly chopped

  • ½

    cup lime juice

  • 3

    tablespoons fish sauce

  • 3

    tablespoons coconut milk

  • ¼

    cup chopped fresh mint

Step 1

In a medium bowl, stir together the coconut, water and 1 teaspoon salt. Let stand until the coconut has softened, about 15 minutes. Transfer the mixture to a food processor; reserve the bowl.

Add the sugar, pepper flakes, paprika and chili, then process until the coconut is roughly chopped, about 1 minute. Add the lime juice, fish sauce and coconut milk and process until finely chopped, about 1 minute.

Step 2

Return the mixture to the bowl, cover and refrigerate for at least 1 hour or up to 3 days. Bring to room temperature before serving, then stir in the mint.