Coconut Relish

Name: Coconut Relish
Yield: Serves everybody
Cuisine: New Caledonian
Ingredients: 1½ cups of freshly grated coconut or reconstituted dried, unsweetened coconut flakes; 1½ cups of freshly grated coconut or reconstituted dried, unsweetened coconut flakes; 1½ cups of freshly grated coconut or reconstituted dried, unsweetened coconut flakes; ¼ cup of parsley, minced; ½ teaspoon of salt; ¼ teaspoon of freshly ground black pepper; 2 teaspoons of lemon juice; 1 tablespoon of canola oil

Rougaiede de Coco

Preparation info

Difficulty
Easy

Appears in

Tradewinds & Coconuts

By Jennifer Brennan

Published 1997

About

This side dish is both relish and condiment, and is generally served in coconut shell halves beside each diner’s place at feasts. It is best made with freshly-grated coconut meat but reconstituted, dried unsweetend coconut may be substituted (see Chapter 1)

Ingredients

1½ cups of freshly grated coconut or reconstituted dried, unsweetened coconut flakes
¼ cup of parsley, minced

Oceania
New Caledonia
Condiment
Side dish
Gluten-free
Vegan

Method

Combine all the ingredients and stir until the salt dissolves. Cover and refrigerate until ready to serve.