Preparation time: 20 min
Preparation time: 20 min
1 1/2 cups (200 g) fresh coconut or 1 1/2 cups (100 g) desiccated coconut
1 tablespoon granulated sugar
1 tablespoon grated fresh ginger
1 tablespoon finely chopped fresh coriander leaves
2 or 3 fresh chillies, seeded and minced
3 tablespoon lemon juice
1/2 teaspoon salt
1 tablespoon granulated sugar
1 tablespoon grated fresh ginger
1 tablespoon finely chopped fresh coriander leaves
2 or 3 fresh chillies, seeded and minced
3 tablespoon lemon juice
1/2 teaspoon salt
Break the coconut and save the coconut milk. Detach the pulp from the shell and pare off the brown skin. Cut the pulp into small pieces and blend them in an electric blender with all the other ingredients. Add enough coconut milk or water to make the mixture smooth. If you don't have a blender, grate the coconut and use a mortar and pestle or a grinding stone to make a smooth mixture. As an alternative to coconut milk or water, you can use 1 1/4 cups (300 ml) yogurt, which gives a creamier texture.
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