Thai Style Sunkist Lemon and Coconut Bites Recipe

Thai Style Sunkist Lemon and Coconut Bites Recipe Image

Quick Recipe Facts

Best with Sunkist® Lemons
Quick Facts Bottom

More Information

Displaying the sauce, fillings and wrappers, Thai Style Sunkist Lemon and Coconut Bites lets your guests wrap up and enjoy these one-bite explosions of flavor.


  • Sauce
    • 3/4 cup light brown palm sugar (substitute light brown sugar)
    • 2 Tbsp. fish sauce
    • 1/2 can tamarind pulp

  • Fillings
    • 1 Sunkist® lemon
    • 1/4 cup roasted peanuts
    • 2 Tbsp. dried shrimp
    • 2 Thai bird chili, 1/8” slices
    • 1/4 cup diced ginger, ¼”
    • 1/4 cup diced shallots, ¼”
    • 1/2 cup shredded coconut, toasted

  • Assembly
    • 30 pieces collard greens, 4" diameter circles

Instructions: (Makes 12 servings)

  • For the sauce:
    • Combine in small saucepan, boil until a temperature of 235 degrees F is reached, about 5 minutes. Remove from heat, transfer to heat-proof container and cool. Sauce will thicken as it cools.

  • For the filling:
    • Trim ends off of lemon. Cut from top to bottom, ¼ inch below the skin surface, creating a large slab of lemon that contains, zest, pith and some of juicy flesh. Cut this slab into ¼ inch dice. Each piece should have triple layer (zest, pith and flesh).

  • Assembly:
    • Ahead - Fold cut collard into a cone and secure with toothpick and fill as described below.
    • By Guest - First decoratively display the sauce, fillings and wrappers. Hold a circle of collard green in the cupped palm of your hand, and fill as described below. Then simply fold into a tight packet and pop in your mouth to enjoy this one-bite explosion of flavor.

  • For the filling:
    • Place 1 tsp. of palm sugar syrup on leaf, add one or two pieces of the lemons, peanuts, shrimp, chilies, ginger, shallots. Finally add a large pinch of the toasted coconut .

      Recipe created exclusively for Sunkist Growers by Chef Robert Danhi