4 Serves
51 Mins
Using a grater, finely shred the fresh coconut into a large mixing bowl.
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CreoleVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
27 µg / 400 µgCalcium
27 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
96 mg / 1,250 mgPotassium
312 mg / 4,700 mgSodium
310 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
19 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Finely mince the onion and garlic using a chef's knife on a cutting board.
In a mixing bowl, combine the grated coconut, minced onion, garlic, chili flakes, and lime juice. Season with salt and pepper.
Heat a small amount of oil in a frying pan over medium heat and lightly toast the mixture for a few minutes to release the aromatics, then serve immediately.
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Egyptian
Hawaiian