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Serves : MAKES ABOUT 2 CUPS

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

How to Make It

Step 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.

Step 2    

In a small skillet, toast the shredded coconut over high heat, stirring, until golden, about 3 minutes; let cool.

Step 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.

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