Curried Coconut Yogurt Dip

• 2 cups plain low-fat yogurt
• 2 tablespoons shredded unsweetened coconut (See Note)
• 1 cup unsweetened coconut milk
• 1 tablespoon fresh lime juice
• 1/4 to 1/2 teaspoon minced fresh habanero or Scotch bonnet chile
• 1 tablespoon Madras curry powder
• 1 medium scallion, finely chopped
• 2 tablespoons minced fresh cilantro

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. Discard the liquid.
3. In a small skillet, toast the shredded coconut over high heat, stirring, until golden, about 3 minutes; let cool.
4. In a medium bowl, combine the thickened yogurt, coconut milk, lime juice, habanero and curry powder.
5. Stir in the scallion and cilantro and garnish with the toasted coconut.

yogurt, unsweetened coconut, unsweetened coconut milk, lime juice, fresh habanero, curry powder, scallion, fresh cilantro

Taken from www.foodandwine.com/recipes/curried-coconut-yogurt-dip (may not work)