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Add a photoServings: 8
Ingredients
- 1 x Fresh coconut*
- 1 tsp Cumin seeds
- 1 lb Granny Smith apples
- 2 Tbsp. Fresh lemon juice
- 1/2 lrg Bunch cilantro, stemmed
- 2 x Serrano or possibly jalapenochilies, seeded, stemmed, halved
- 2 x Garlic cloves, each cut in half
- 3/4 tsp Salt
Directions
- *Buy a heavy coconut which has no cracks and which sounds full of liquid when shaken.
- Preheat oven to 375 F.
- After draining liquid from coconut, bake till shell begins to crack, about 30 min. Tap coconut shell with hammer to remove shell. (The white meat with its brown skin should fall away from shell; if it doesn't, use paring knife to release meat.) Using paring knife, cut away brown skin from coconut, if you like. Rinse coconut. Coarsely chop in processor to measure 3/4 c. (reserve remaining coconut for another use).
- Heat small skillet over medium heat. Add in cumin seeds; stir till fragrant, about 3 min (don't burn). Transfer seeds to plate; cold. Finely grind seeds in spice grinder or possibly in mortar with pestle.
- Core apples; cut into 1/2-inch pcs. Place apples in medium bowl. Add in lemon juice and toss to coat. Combine 3/4 c. coconut, cumin, apples and all other ingredients in processor. Chop finely.
- (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 8 servings | |
| Calories 121 | |
| Calories from Fat 74 | 61% |
| Total Fat 8.8g | 11% |
| Saturated Fat 7.69g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 224mg | 9% |
| Potassium 164mg | 5% |
| Total Carbs 11.74g | 3% |
| Dietary Fiber 3.7g | 12% |
| Sugars 7.07g | 5% |
| Protein 1.12g | 2% |
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