Give a container of tangy, store-bought tzatziki an island makeover with toasted coconut. Besides pappadums, pitas or pieces of any other flatbread will make good dippers.
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1 cup (250 mL)
- 1/3 cup unsweetened desiccated coconut
- 250-g container tzatziki , about 1 cup
- 1 green onion , thinly sliced
- pinch salt , optional
- Place coconut in a frying pan and set over medium heat. Stir frequently until coconut turns golden, 3 to 5 minutes. Turn into a bowl. Scrape tzatziki into bowl. Stir in onion and salt. If too thick, stir in 1 to 2 tbsp (15 to 30 mL) milk. Refrigerate if not using right away. It tastes best the day it’s made. Garnish with more coconut, if you wish. Scoop up with pappadums or pitas, or spoon over chicken.
Nutrition (per serving)
- 0.6 g,
- 1.3 g,
- 1.7 g,
- 0.4 g,
- 6 mg.