Pipis grilled in a young coconut with chilli and ginger


"The traditional name for our town, Cabarita, translates to 'place of many pipis'," says Devlin. "They aren't as abundant here as they once were, but there's a company close by that is producing them, so they're something we'd like to serve as much as possible, as a reference to our place here. This works best dropped straight onto coals or a grill, but you could, at a pinch, use a pot instead of the coconut and do it on the stove."

You'll need

4 whole young coconuts, at room temperature 4 coriander sprigs, leaves picked and thinly sliced, stems reserved and finely chopped 4 mint sprigs, leaves picked and thinly sliced, stems reserved and finely chopped 2 long red chillies, thinly sliced, plus extra, to serve 30 gm ginger, julienned 1 golden shallot, thinly sliced 1 tbsp coconut oil 1 tbsp fish sauce 1 tbsp finely grated dark palm sugar or brown sugar Juice of 1 lime, plus extra wedges to serve 400 gm pipis, soaked in cold water for 1 hour to remove grit, drained

Method

  • 01
  • Start your wood fire and burn down until just ashed over, or heat a gas barbecue to high.
  • 02
  • Using a heavy knife or cleaver (that you might not mind being damaged), cut a ring through the fibrous layer around the middle of each coconut. Working over a deep tray or bowl to catch the water, firmly tap the heel of the cleaver with a small sturdy saucepan into the cut at 2cm intervals all the way around each coconut to open. Strain water and set aside, then scoop out flesh with a large spoon and slice into 1cm strips.
  • 03
  • Divide herb stems, chilli, ginger, shallot, coconut oil, fish sauce and palm sugar among the bottom halves of the coconuts (discard tops). Add a squeeze of lime juice to each, top with coconut flesh, pipis and a little coconut water and mix to combine. Transfer coconuts to the barbecue, cover with a lid or large metal bowl and grill until pipis open (8-10 minutes). Scatter with herbs and extra chilli, and serve with lime wedges.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Featured in

Feb 2016

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool