Ingredients
Original recipe: About 2 cups; 4 side portions. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 180 gfresh grated coconut, or thawed unsweetened frozen coconut
- 60 gred onion, finely chopped
- 1 tspred chili flakes
- ½ tspsweet paprika
- ½ tspsalt
- 2 tbspfresh lime juice
Make it
- If using frozen coconut, thaw it in the refrigerator before starting and drain off any loose liquid. Place the coconut in a broad bowl.
- Pound the onion, chili flakes, paprika and salt together for 1–2 minutes, just until the onion releases juice; a few short pulses in a food processor also work.
- Add the onion mixture and lime juice to the coconut. Mix firmly with a spoon or clean hand for about 2 minutes until the colour and moisture are evenly distributed.
- Serve immediately as a small relish alongside rice or another main dish. Cover and refrigerate any remaining sambol promptly, and use within 2 days.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.