Ingredients

• 3 ripe avocados

• 2 tablespoons freshly grated coconut (or finely shredded unsweetened coconut)

• 2 green chilies, finely chopped (adjust to your spice preference)

• 1 small garlic clove, finely minced

• 1 medium tomato, deseeded and finely chopped

• 2 tbsp finely chopped red onion (or 1 small shallot as a milder substitute)

• 2 tbsp fresh coriander, chopped

• Juice of 1 lime

• Salt to taste

Method

1. Cut the avocados in half (be careful, use a cutting board), remove the pits, and scoop the flesh with a spoon into a large bowl.

2. Mash gently with a fork or blend — keep it chunky or smooth depending on preference.

3. Mix or blend in the chopped green chilies, garlic, tomatoes, onion, grated coconut, and coriander.

4. Squeeze in lime juice and add salt to taste.

5. Stir everything together. Taste and adjust salt, green chilli, or lime juice as needed.

6. Serve immediately with veggie sticks, gluten-free chips, or as a topping on toast.

Time

Tips

• Shallots can replace red onion for a gentler flavor.

• Enjoy as a dip with cucumber, carrot, or bell pepper sticks.

• Not recommended for freezing — best enjoyed fresh or stored airtight in the fridge, as ingredients like tomato and coconut don’t freeze well.

Photos