Coconut Savory Topping

Do you like coconut flavor? Then this is for you - make your own, very coconutty, savory topping that you can sprinkle virtually on any dish, whenever craving for coconut will hit you :)

Blog's Category: My Own Fast and Easy, Vegetarian

Intro

I can explain my unconditional love to coconut by the fact that, in a childhood, coconut was for me such an exotic fruit! My world has changed, and it is not that exotic for me anymore. I even perfected in my "relationships" with a coconut - I can properly crack coconut with my chef knife, be it mature hard-core nut to retrieve a flash or a young coconut, full of refreshing coconut water, with a tender layer of coconut meat. 

Some day I will make separate posts about it. Not today. Today it's all about having your coconut flavor at your finger tips whenever you feel a need for it!

Coconut fix is easy - it's coconut based spice mix. This recipe is so easy!


What is it?

Dry-toasted lime zest and toasted coconut are mixed with some salt, ground coriander, granulated garlic and chili pepper.

Taste Description

Coconut and lime zest give this spicy mix distinct Thai flavor. Regulate spiciness level with a right quantity of chili pepper. Granulated garlic adds another layer of goodness, distinct coriander flavor adds complexity to this rather simple but such a flavorful mix. 

How to Serve/Store

The best part is that this spice mix can be kept for a long time. Use it as a table condiment - just grab some and sprinkle on a top of any rice or pasta dish, or on your salad for some additional crunch and flavor, or even on a piece of buttered bread as a simple snack or breakfast.
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Coconut Savory Topping 

For about 2 cups of topping:

• 2 cups dried unsweetened coconut flakes
• 2 tbs coriander seeds (or use already ground coriander)
• 1 tbs granulated garlic
• 2-3 limes (zest only)
• 1/2 tsp salt 
• 1 tbs chili flakes (for a mildly spicy mix)

- On a dry skillet, on a medium-low heat, cook lime zest, stirring constantly, until it dries out completely. Set aside and let it cool.

- Similarly, dry-toast coriander and coconut flakes until coconut flakes become light-beige. Set aside and cool down.

- Combine all ingredients together and blend them briefly in a processor.

- Keep spice mix in a airtight container.

- Enjoy!



Notes

- To speed up cooling down toasted coconut flakes, coriander and lemon zest, transfer them from a skillet onto the plate.

- Try to toast lime zest, coriander and coconut flakes, all together on a same skillet. Just make sure that lime zest dries out completely and coconut flakes toast.



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IN PICTURES

Blog-checking lines: For the month of April, Sawsan from Chef in disguise challenged us to spice things up by making our own spice blends from scratch