Ingredients

• 1/2 cup shredded unsweetened coconut
• Zest from 4 limes (about 2 tablespoons)
• 1 to 1 1/2 teaspoons red chili flakes
• 1 teaspoon ground coriander
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon kosher salt

Instructions

1. Position an oven rack in the center of the oven and preheat to 350 degrees F. Bake the coconut on a rimmed baking sheet, stirring occasionally, until light golden brown, 5 to 7 minutes. Let cool.
2. Meanwhile, put the lime zest on a paper towel-lined microwave-safe plate and microwave in 30-second increments, stirring with a fork in between, until the zest is dry and almost brittle, 2 to 4 minutes total. (The timing will largely depend on the power of your microwave.)
3. Add the cooled coconut, dried lime zest, chili flakes, coriander, garlic, and salt to a spice grinder and grind to the texture of very coarse cornmeal. Keep in an airtight container in the refrigerator for up to 1 week.