INGREDIENTS

7 1/2 oz. Shredded Sweetened Coconut  
6 fl. oz.  Water  
3/4 tsp.  Salt  
9 each Dried Red Chiles  
1/4 tsp. Freshly Ground Black Pepper  
3 each Whole Garlic Cloves , smashed 
1 oz.  Shallots , peeled and rough chopped 
2 each Fresh Limes , squeezed 

DIRECTIONS

1.) Combine coconut and water in a small bowl and soak for a few minutes.

2.) Add coconut mixture and remaining ingredients to food processor and puree until almost smooth. Reserve chilled in an air tight container, will hold for 2 days.