Roasted Coconut on Betel Leaves

Add a touch of glamour to your dinner party with Ian Pengelley's sophisticated and exotic starter
By Ian Pengelley
Roasted Coconut on Betel Leaves
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 5 pomegranates, eeds scooped out
  • 1/2 coconut, flesh shredded and roasted till golden
  • 2 tbsp coriander, leaves picked
  • 2 tbsp mint leaves, ripped
  • 1 spring onion, cut into short, fine strips
  • 1 tbsp crushed roasted peanuts
  • 1 bird's eye chilli, chopped
  • 4 betel leaves

For the miang sauce:

  • 225 g palm sugar
  • 55 ml water
  • 4 slices of galangal, roasted and ground
  • 4 tbsp fish sauce
  • 3 tbsp tamarind water


1. First make the miang sauce. Place the palm sugar and water in a pan. Bring to the boil, stirring, and simmer until it becomes a thick syrup.

2. Add the galangal, then the fish sauce and tamarind water, mixing well.

3. Place the pomegranate seeds, shredded coconut, coriander, mint, spring onion, peanuts and chilli in a bowl. Add three tablespoons of the Miang sauce and toss thoroughly.

4. Divide the pomegranate mixture neatly among the betel leaves and serve.

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