Evidently, fresh coconut has been used in Sri Lanka for all types of curries and sambols. This freshly grated coconut sambol is delicious when it’s really blended with chilli and onions. You can substitute fresh coconut to desiccated coconut but fresh coconut always tastes better. Just remember to sprinkle some warm water to the desiccated coconut before you prepare this coconut sambol. I didn’t add lime juice to this recipe because it makes the sambol little sour, Personally, I like the fresh taste of the coconut. But you can always add 1/4 TSP of lime juice to the below recipe. If you are a vegetarian you can skip adding the maldive fish. The coconut sambol still tastes really yum without the maldive fish.