RECIPE: Coconut Chili Crisp

Maren Caruso/Chronicle Books

Recipe courtesy of Saucy: 50 Recipes for Drizzly, Dunk-able, Go-To Sauces to Elevate Everyday Meals by Ashley Boyd. © 2024. Published by Chronicle Books.


  • ¾ cup (180 mL) canola oil
  • 2 shallots, chopped
  • 8 garlic cloves, chopped
  • 1 cinnamon stick
  • 2 star anise pods
  • ¼ cup (20g) unsweetened coconut flakes
  • 2 tablespoons red pepper flakes
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon granulated sugar
  • ½ teaspoon salt

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  1. Add the oil, shallots, garlic, cinnamon, and star anise pods to a medium saucepan and heat over medium heat. Simmer the oil mixture for 20 to 30 minutes, or until the shallots and garlic are browned but not burned. Allow the oil to cool for 5 minutes.
  2. Stir together the coconut, red pepper flakes, soy sauce, sugar, and salt in a medium mixing bowl. Strain the oil over the coconut mixture and allow the shallots and garlic to cool completely in the strainer to crisp up further.
  3. Discard the cinnamon stick and star anise pod and stir the shallot mixture back into the oil. Transfer the oil to a mason jar or glass container for storage. Refrigerate for up to 3 months.

Makes 1 cup (220g)


  • Any other neutral flavored oil, such as peanut or vegetable oil, can be substituted for canola oil.
  • Feel free to add more crunchy elements to chili crisp, such as chopped peanuts, sesame seeds, or dried herbs.
  • Goes well with noodles, rice, potatoes, vegetables, eggs, and even ice cream.

This recipe was discussed on an edition of Central Time‘s Food Friday. Listen to the episode here.

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