Fondue Chinoise: Coconut Milk Sauce

*8-10 servings as part of the fondue party Toast the coconut flakes in a frying pan without fat until golden brown. Slice the pepper lengthwise, remove the seeds and finely dice. Clean the spring onions and chop finely. Pluck the cilantro greens from the stems and chop, setting aside 3 leaves for garnish.

Combine the coconut milk, lime juice, and sugar in a tall wide-mouth blender and whisk with a hand blender. Season with salt and cayenne pepper. Later, fold in the diced peppers and scallions. Decorate with coriander leaves and coconut flakes.

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