Spicy coconut flakes


Preparation info

    • Difficulty


Appears in

Fire Islands: Recipes from Indonesia

Fire Islands

By Eleanor Ford

Published 2019

  • About

Add a powerful flavour boost to any meal with pan-roasted spiced coconut. Scatter generously over vegetables, eat with yellow rice or serve as a side dish like a dry relish.


  • 175 g (6 oz) fresh grated coconut or 150 g (


Start by making the bumbu spice paste. Roughly chop the fresh ingredients, then blend to a paste in a food processor. Add a little water to help everything come together.

Use your hand to massage together the coconut, bumbu, palm sugar and salt. If you are using desiccated coconut, add 200 ml