How long can I store leftovers?

Store in an airtight container in the fridge for up to 2 days.

Can I make this ahead?

Yes, but it's best consumed fresh. Make it and store it for up to 2 hours for optimal taste.

Can dried coconut be used instead of fresh?

Yes, but rehydrate the dried coconut in warm water for about 10 minutes before using.

Is there a way to make this less spicy?

Reduce the amount of red chili flakes and remove seeds from the green chilies.

Can I use lemon juice instead of lime?

Yes, lemon juice can substitute lime juice for a similar tang.

Sri Lankan Spicy Coconut Sambol with Chili Flakes

Name: Sri Lankan Spicy Coconut Sambol with Chili Flakes
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Side Dish
Ingredients: Fresh Coconut; Red Chili Flakes; Red Onion; Lime Juice; Salt; Sugar; Green Chilies

A traditional Sri Lankan condiment bursting with flavor

This spicy coconut sambol is a fiery Sri Lankan favorite, perfect as an accompaniment to rice or flatbreads.

15 min
4
Easy

Ingredients

For the Coconut Sambol

Fresh Coconut

1 cup, grated

Red Chili Flakes

2 tbsp (adjust to taste)

Red Onion

1 small, finely chopped

Lime Juice

1 tsp

Salt

1/2 tsp

Sugar

1 pinch

Green Chilies

1–2, finely chopped (optional)

Preparation

Preparing the Coconut Mixture

Combine Ingredients

In a bowl, combine grated coconut and red chili flakes.

Add Onion

Add the chopped red onion and mix thoroughly until well combined.

Season Sambol

Stir in lime juice, salt, and sugar, adjusting seasoning to taste.

⚠ Important: Avoid over-mixing to retain the fluffy texture of the coconut. 💡 Pro Tip: Lightly toast coconut on a dry pan for a nutty flavor twist.

Cooking Process

Mixing Consistency

Ensure coconut and spices are evenly distributed but not overly moist.

Flavor Balancing

Taste and adjust salt, lime juice, and chili for desired balance.

Serving Prep

Let the sambol sit for a few minutes before serving for flavors to meld.

Plating & Serving