Serundeng Kelapa (Spiced Coconut Floss)

Serundeng Kelapa (Spiced Coconut Floss) Ingredients

200 g dessicated coconut (or 2 coconuts, grated, white flesh only)4 lime leaves1 tbsp brown sugar1 tbsp coconut palm sugar (grated)2 tsp salt (to taste)200 ml coconut milk (only if using dessicated coconut)

Spice Mix

2 tbsp coriander powder2 tsp fennel powder2 tsp cumin powder2 tsp turmeric powder2 tbsp tamarind paste1 large onion4 fresh red chillies5 cloves garlic1 lemongrass (white & light green parts only)1 inch ginger1 inch galangal (1 inch ginger 1 tsp lime juice)

Steps

Combine all the ingredients in a spice mix in a blender, process till smooth & set aside.Place coconut in a wok or large pan, add salt & both types of sugar, heat on medium high & stir to mix.After 2 mins, add spice paste & lime leaves (along with coconut milk if using dessicated coconut) mix well with hands or spatula & cook for 20-30 mins till it becomes fragrant plus coconut is dry & turns darker.Taste to adjust seasoning, remove from heat, leave to cool & store in an airtight container (keeps well in the fridge for up to 2 weeks but I always freeze a few bottles)