I
love this recipe! This is the best thing served with dosa at my favourite vegan restaurant. This wonderful taste of fresh garlic clove mixed with sweet coconut milk flavoured with the taste of softly spice bay leaf and heavenly citrus cardamon.
Ingredients:
Coconut sauce 1
- 2 Tbsp coconut butter*
- 5 Tbsp Full fat coconut milk
- 2 Tbsp shreded coconut
- 1 garlic clove
- 1 cardamon seed
- 1/2 tsp nigella seed
- 1 bay leaf
- 1 Kaffir lime leaf
- 1/3 tsp ground ginger
Coconut sauce 2
- 1 bay leaf
- 1 Kaffir lime leaf
- 3 cardamon seeds
- 1 big garlic clove
- 70g shredded coconut
- 60g coconut butter*
- 1 tsp iodine free salt
- 1/3 tsp ground black pepper
- 1/3 tsp cinnamon
- 180g coconut milk
- 10g black sesame seeds
- 1 tbsp dried garlic
Instructions:
- Flake leaves and brake seeds in a grinder or blender using pulse mode.
- In a small bowl combine all components together.
- Store in a fridge. If spread is too tough after taking out of the fridge add some coconut milk until expected spreadable consistency.
- Serve coconut sauce on toasts or as a dip.
coconut butter* – do it yourself very easy. Put shreded coconut in a high-speed blender and process untill smooth. Don’t overheat your butter. If temperature raises to much let it cool and try blending again few minutes later.
