Food & Cooking Recipes Appetizers Grilled Peas with Toasted Coconut By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 9, 2017 Print Share Share Tweet Pin Email Photo: Armando Rafael Prep Time: 20 mins Total Time: 20 mins Servings: 4 Eat these like edamame (discard the skin)! Ingredients 12 ounces unshelled English peas 1 tablespoon extra-virgin olive oil ¼ cup unsweetened shredded coconut, lightly toasted Cayenne pepper Flaky sea salt, such as Maldon Lime wedges Directions Toss peas with oil. Thread onto skewers. Heat grill to medium-high. Cook, turning once, until blistered in places, about 5 minutes. Transfer to a platter. Top with coconut; season with cayenne, salt, and a squeeze of lime. Serve warm or room temperature, with an empty bowl for the pods. Print