2 ounces desiccated coconut
2 cups thin coconut milk
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 bird pepper, seeded and finely chopped
1 teaspoon turmeric
1/2 teaspoon pumpkin pie spice

Place the coconut in a bowl with the coconut milk and leave to steep
for 10 minutes.

Place the onion, garlic, bird pepper, turmeric, 2 tablespoons coconut
milk and the pumpkin pie spice in a blender. Purée into a thin paste.
Add the rest of the coconut milk and blend for 1 more minute. Place
the mixture in a saucepan and bring to a boil.