Position an oven rack in the center of the oven and preheat to 350 degrees F. Bake the coconut on a rimmed baking sheet, stirring occasionally, until light golden brown, 5 to 7 minutes. Let cool.
Meanwhile, put the lime zest on a paper towel-lined microwave-safe plate and microwave in 30-second increments, stirring with a fork in between, until the zest is dry and almost brittle, 2 to 4 minutes total. (The timing will largely depend on the power of your microwave.)
Add the cooled coconut, dried lime
zest, chili flakes, coriander
, and salt to a spice grinder
and grind to the texture of very coarse cornmeal
. Keep in an airtight container in the refrigerator for up to 1 week.
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