Curried Coconut Yogurt Dip

1. 1

   Line a strainer with a coffee filter and set it over a bowl; spoon in the yogurt and let drain in the refrigerator until thickened, about 3 hours.

2. 2

   Discard the liquid.

3. 3

   In a small skillet, toast the shredded coconut over high heat, stirring, until golden, about 3 minutes; let cool.

4. 4

   In a medium bowl, combine the thickened yogurt, coconut milk, lime juice, habanero and curry powder.

5. 5

   Stir in the scallion and cilantro and garnish with the toasted coconut.

* Per serving · 4 servings · Values may vary.

No additional tips available.