Ingredients

  • 1
    bag
  • 14
    cups
    shredded unsweetened coconut
  • 1
    tbsp
    canola oil
  • 1
    onion, finely chopped
  • 2
    cloves garlic, minced
  • 1
    tbsp
    Thai green curry paste
  • 2
    tsp
    minced fresh gingerroot
  • 14
    tsp
    salt
  • 12
    cups
    coconut milk
  • 2
    cups
    plain 2% Greek yogurt
  • 1
    tbsp
    lime juice
  • 1
    tsp
    lime zest
  • 2
    tbsp
    fresh cilantro leaves

Nutrition Facts

Serving Size: 105g
Serves: 8
Amount Per Serving
Calories: 80
% Daily Value*
Total Fat: 4g 5%
Saturated Fat: 3.5g
Cholesterol: 5mg 2%
Sodium: 105mg 5%
Total Carbohydrate: 6g 2%
Dietary Fiber: 1g 4%
Sugars: 3g 6%
Protein: 7g 14%

Instructions

  1. In small skillet, toast coconut over medium-high heat for 2 or 3 minutes or until golden; set aside, reserving 1 tsp for garnish.
  2. In small skillet, heat oil; cook onion, garlic, curry paste, ginger and salt for 4 to 6 minutes or until tender and fragrant. Add coconut milk; bring to simmer. Remove from heat; let cool to room temperature.
  3. In bowl, stir together coconut milk mixture, yogurt, toasted coconut, lime juice and zest. Garnish with cilantro and reserved coconut. Serve with Lundberg Sesame Seaweed Rice Chips.
  4. Make-ahead: Can be covered and refrigerated for up to 3 days.
  5. Tip: To toast coconut in the oven, spread on baking sheet. Bake in 375°F oven for about 3 minutes or until golden.

Similar Recipes

Product Sesame Seaweed Rice Chips
Diet Gluten-Free Vegetarian
Dish Appetizers
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