• Saturday, September 26, 2020

Recipes from The Amanwella

Coconut Sambol
March 8, 2019

¼ Coconut, grated (optional – 2 extra halved coconuts to use as bowls)

1 Large onion, roughly chopped               

4 tsp. Chili flakes       

1 tsp. Peppercorns      

1 tsp. Salt                  

2 Limes, juiced


1. Using a mortar and pestle to make a paste of the onion, chili flakes, peppercorns, and salt. Add the grated coconut.

2. Remove the mixture from the mortar and place in a clean bowl.

3. Add the lime juice and mix well by hand.



Take four freshly halved coconuts, leave some of the meat intact, and delicately spoon in the coconut sambol.

Alternatively, simply serve in deep bowls. Garnish with a slice of fresh lime, and serve at room temperature.

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