Step 1

Heat a fry pan on a low heat. Add the shredded coconut and cook on a gentle heat for a few minutes, stirring or shaking the pan regularly, until lightly golden and fragrant. Pour the toasted coconut into a bowl and allow to cool.

Step 2

Heat a little of the coconut oil in the pan on a low heat. Gently fry the garlic, ginger and chilli until lightly browned and fragrant. Pour into a bowl and allow to cool.

Step 3

Heat the rest of the coconut oil in the same pan, again on a low heat. Gently fry the sunflower seeds and pepitas, stirring regularly until lightly browned and fragrant. Allow to cool slightly.

Step 4

Pour all the ingredients into a blender or food processor with the water and pulse until the mixture comes together and is completely combined, but retains a little texture.