INGREDIENTS

• 1 cup finely grated fresh coconut, or
• desiccated coconut, moistened with warm water
• 2 tbsp spice paste for chicken
• 1½ tbsp oil
• 1 tbsp chopped palm sugar
• Pinch of salt

Preparation

Combine coconut with spice paste. Heat oil in a wok or heavy sauce pan, add coconut mixture and palm sugar and sauté over low heat until the coconut turns golden brown. Allow to cool before adding salt.

Stored in an airtight container it will keep fresh for several days.