Spicy Coconut Sambol



  • 100g of freshly grated coconut, frozen or desiccated coconut
  • 2 tbsp. coconut milk
  • 1/2 cup hot water
  • Salt to taste
  • 1/2 small red onion diced
  • 1 tbsp. chilli flakes
  • 1/2 a lime
  • 1/2 a small tomato chopped
  • 1 or 2 green chillies.


  • If you use desiccated coconut:

In a bowl mix together the coconut, coconut milk and hot water. Place in the microwave for 30 seconds and let it cool.


  • Put onions, green chilli, chilli flakes and salt into a mortar and pestle and pound to a thick paste.


  • Slowly add the coconut, 1-2 tbsp. at a time until you’ve used up all the coconut.


  • Continue to pound until all ingredients mix together with coconut and the coconut has taken on a reddish colour.


  • Add small pieces of tomatoes and pound gently.


  • Put prepared pol sambol in to a bawl and squeeze lime juice and mix well. Add extra salt to taste.


  • If you don’t have a mortar and pestle, put all ingredients in to a food processor, except tomato. Add tomatoes after putting mixture in a bawl.


  • Enjoy your pol sambol with bread, steamed rice, or roti.