Yields approx. 2 cups

This slightly sweet marinade works well with chicken or shellfish. Let some of the coconut and cilantro stick to your food while cooking.

Coconut Marinade

3 tablespoons rice wine vinegar

2 tablespoons shredded, unsweetened coconut

1 tablespoon minced fresh ginger

3 tablespoons lime juice

1 tablespoon grated lime zest

¼–½ teaspoon red chili pepper flakes

2 teaspoons sugar

illustration teaspoon curry powder

  1. Warm the vinegar over low heat. Add the coconut and ginger to soften.
  2. Remove from heat and stir in the remaining ingredients.