You can use this sweet, spicy coconut chutney stirred into pureed soups or stir-fries, or served alongside grilled shrimp.
Place coconut, garlic, lime juice, salt, red pepper, and water in a food processor bowl. Cover and process until almost smooth. Serve with vegetable curry. Makes 1 cup (sixteen 1-tablespoon servings).
Cover and chill up to 1 week. If necessary, stir in additional water to thin.