Coconut sambol also known as pol sambol in Sri Lanka, is an essential dish to serve with rice, bread or string hoppers. It’s so popular and you wouldn’t find a Sri Lankan who doesn’t love this.

Coconut sambol is typically made with fresh scrapped coconut. But you can also make with desiccated coconut. So in this recipe I used desiccated coconut and only takes 10 minutes to make.

If you don’t like spicy food, you can always adjust the chillies for your likings. Also substitute chilli powder with sweet paprika.

Gluten-free, vegetarian and vegan friendly.

Ingredients
- 1 cup desiccated coconut
- ½ cup hot water
- ½ onion, chopped
- 1 teaspoon chilli flakes
- ½ teaspoon chilli powder
- ¼ teaspoon pepper
- ½ teaspoon salt (to taste)
- Juice of ½ lemon (to taste)

Method
- Add desiccated coconut into a bowl. Then add hot water and give a good mix. Set aside
- Add chopped onion, chilli flakes, chilli powder, pepper and salt into a mortar and pestle. Pound into a coarse paste.
- Add desiccated coconut few spoons at a time. Pound everything after each addition, until it forms a coarse paste.
- Add lemon juice and mix well (add salt if required).
Enjoy!!!

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