Grilled Peas with Toasted Coconut

grilled peas with toasted coconut
Photo: Armando Rafael
Prep Time:
20 mins
Total Time:
20 mins

Eat these like edamame (discard the skin)!


  • 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


  1. 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.

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