Proud Phoenix & Co Coconut & Lime Sambal Chilli Oil with chicken drumsticks and lime wedges in a warm glow
Proud Phoenix & Co COCONUT & LIME SAMBAL

A tropical sambal that travels

Toasted coconut, bright lime and aromatic spices come together citrusy and creamy, beautiful spooned over grilled seafood, steamed rice or roasted vegetables.

Coconut & lime sambal for seafood, rice and veg.

Proud Phoenix & Co Coconut & Lime Sambal Chilli Oil jar
SHOP NOWShop the range
Coconut lifestyle photo

Coconut & LimeGrilled prawns and snapper, toasted coconut sambal, lime.

Coconut

Real toasted coconut, real heat, real citrus.

Coconut doesn't get much shelf space on an Australian BBQ site, and The Rub Hub's coconut range is honestly thin right now — one genuine product, done properly, rather than a padded-out lineup. Coconut flesh has been toasted or creamed into sambals, satays and curries across Southeast Asia and the Pacific for thousands of years, because its natural fat carries heat and citrus further across the tongue than water or vinegar ever could.

Toast it first and you get a nutty, caramelised depth raw coconut doesn't have — best spooned over grilled seafood, stirred through steamed rice, or tossed with roasted vegetables, wherever a chilli hit needs something rich to ride on.

Start with Proud Phoenix & Co's Coconut & Lime Sambal Chilli Oil, a small-batch tropical sambal built on Australian cold-pressed olive oil, toasted coconut, bright lime and aromatic spice. Toasted coconut carries the chilli's heat and lime keeps it bright, not heavy. Two sizes on the shelf — 212ml in olive oil, or a 250ml jar.

The real differentiator is what's left out: no coconut cream shortcut, no dairy standing in for richness — the creaminess is coconut doing its own job, cut clean by lime.

Real toasted coconut, real heat, real citrus, nothing propping it up. Big flavour. No fluff. No BS.

Explore more: our Asian and mango collections.

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