Food & Cooking Recipes Appetizers Grilled Peas with Toasted Coconut Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 9, 2017 Print Rate It 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. Rate it Print