Guyanese Coconut Choka Recipe || Cooking with Lisa

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.

Crack open the coconut and drain out the water.

Use a knife to carefully remove the flesh from the coconut shell.

Roast the coconut in the shell under the broiler until it turns a little brown, being careful not to let it get too dark or it will taste bitter.

Once roasted, let the coconut cool down before blending.

In a blender, add the roasted coconut, onion, garlic, scallions, and hot pepper, and blend until it forms a paste.

Taste the mixture and add salt as needed, mixing well to combine.

Traditionally, roll the coconut choka into a ball after mixing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary