Coconut Choka Recipe

coconut

🥗Healthier: unsweetened shredded coconut

💰Cheaper: coconut milk

Shredded coconut is lower in fat, while coconut milk is more accessible.

lime juice

🥗Healthier: fresh lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity, while vinegar is often less expensive.

Roast the coconut on the fire on both sides.

Grate the roasted coconut using a hand grater.

Transfer the grated coconut to a food processor to make it finer.

Use a spoon to push down any coconut that sticks to the bottom of the processor.

Remove the coconut from the processor and check the texture; it should be grainy but not too flaky.

Place the processed coconut on a board and use a rolling pin to roll it out, making it softer and less flaky.

Add seasoning to the coconut mixture, including garlic, broad leaf thyme, and French thyme.

Optionally add hot pepper for spice, but adjust based on preference (not too spicy for kids).

Roll the coconut mixture out again to achieve the desired texture.

Form the coconut mixture into small balls for serving.

Cooking Techniques

Equipment Needed

Spice Level: