Miang Khum

30 single spinach leaves, fresh, cleaned and dried
3/4 cup coconut flakes, unsweetened, toasted
1 tablespoon lime, whole, fresh, diced
1 tablespoon shallot, diced
1 tablespoon garlic, diced
1 tablespoon ginger root, peeled and diced
1/2 cup peanuts, fresh roasted
1/2 tablespoon Thai chile pepper, fresh, diced
4 ounces Satay Thai Roasted Coconut Salsa

Place the spinach leaves flat on a serving platter.

Place 2-3 peanuts, one teaspoon of toasted coconut and a few pieces of all other fresh ingredients in the center of each spinach leaf.

To serve, add 1/2 teaspoon of Satay Thai Roasted Coconut Salsa on top of each spinach leaf; roll the leaf into a ball and eat the whole topped leaf in one bite. This results in an explosion of delicious varied flavors and textures.

Yields: 30 appetizer pieces


Bob’s Red Mill Shredded Coconut Unsweetened, 12-Ounce Bags (Pack of 4)

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