This spicy coconut sambol will add freshness and heat to your favourite dishes!

Spicy cilantro and coconut sambal

Aryane @ Valises & Gourmandises
This Srilankan coconut sambal will bring a fresh and spicy touch to your favourite meals.
0 from 0 votes
Print Recipe Pin Recipe
Course Garnish, Side Dish, topping
Cuisine Indian, Srilankan, vegan, vegetarian


  • 1 cup organic desiccated coconut *see notes
  • Boiling water
  • ΒΌ cup red onion minced
  • 2-3 garlic cloves crushed
  • 1 tablespoon fresh ginger minced
  • 1 chili pepper coarsely chopped
  • A bunch of coriander coarsely chopped
  • Mint leaves to taste
  • 4 cherry tomatoes diced
  • Juice of 1 lime
  • Salt and pepper


  • Put the coconut in a large bowl and add enough boiling water to cover. Set aside for 5 minutes.
  • Meanwhile, crush the chili pepper, garlic, ginger and herbs with a mortar and pestle.
  • Drain the coconut through a mesh sieve, keeping the coconuty water for later (add it to your korma). Press well to remove excess moisture.
  • In a large bowl, combine the coconut, the crushed mixture, the onion and the tomatoes. Add the lime juice. Taste and add salt and pepper. The sambal should be very spicy; you can add more chili or red chili powder to increase the heat.
  • Transfer to a serving bowl and enjoy over a korma, curry, salad or savoury pancakes.


Keeps a few days in the fridge.
*Srilankans use freshly grated coconut for this, since they grow everywhere. But if it is easier for you, simply rehydrate desiccated coconut for a similar result.
**Technically, all you really need is the coconut and the chili pepper. But adding other herbs and flavourings will make your sambal outstanding.
Tried this Recipe? Tag me Today!Mention @Valises_et_Gourmandises or tag #ValGourmandises!