My F&W
quick save (...)

Curried Coconut Yogurt Dip


Serve this cooling dip with vegetables, shrimp, chicken wings or, Grace Parisi's favorite, fried pappadums, the thin Indian crackers made from lentil flour.

Plus: More Appetizer Recipes and Tips

  1. 2 cups plain low-fat yogurt
  2. 2 tablespoons shredded unsweetened coconut (See Note)
  3. 1 cup unsweetened coconut milk
  4. 1 tablespoon fresh lime juice
  5. 1/4 to 1/2 teaspoon minced fresh habanero or Scotch bonnet chile
  6. 1 tablespoon Madras curry powder
  7. 1 medium scallion, finely chopped
  8. 2 tablespoons minced fresh cilantro
  1. Line a strainer with a coffee filter and set it over a bowl; spoon in the yogurt and let drain in the refrigerator until thickened, about 3 hours. Discard the liquid.
  2. In a small skillet, toast the shredded coconut over high heat, stirring, until golden, about 3 minutes; let cool.
  3. In a medium bowl, combine the thickened yogurt, coconut milk, lime juice, habanero and curry powder. Stir in the scallion and cilantro and garnish with the toasted coconut.
Make Ahead The dip can be refrigerated for up to 3 days; leave the toasted coconut out at room temperature. Let the dip return to room temperature before serving.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.