{"title":"Coconut","description":"\u003cp\u003e\u003cstrong\u003eCoconut doesn't get much shelf space on an Australian BBQ site, and The Rub Hub's coconut range is honestly thin right now\u003c\/strong\u003e — 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.\u003c\/p\u003e\n\u003cp\u003eToast 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.\u003c\/p\u003e\n\u003cp\u003eStart with \u003ca href=\"\/en-nz\/products\/proud-phoenix-co-coconut-lime-sambal-chilli-oil\"\u003eProud Phoenix \u0026amp; Co's Coconut \u0026amp; Lime Sambal Chilli Oil\u003c\/a\u003e, 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.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eReal toasted coconut, real heat, real citrus, nothing propping it up. Big flavour. No fluff. No BS.\u003c\/p\u003e\u003cp\u003eExplore more: our \u003ca href=\"\/en-nz\/collections\/asian\"\u003eAsian\u003c\/a\u003e and \u003ca href=\"\/en-nz\/collections\/mango\"\u003emango\u003c\/a\u003e collections.\u003c\/p\u003e","products":[{"product_id":"proud-phoenix-co-coconut-lime-sambal-chilli-oil","title":"PROUD PHOENIX \u0026 CO: Coconut \u0026 Lime Sambal Chilli Oil","description":"\u003cp\u003eA tropical sambal that travels — toasted coconut, bright lime and aromatic spices, citrusy and creamy in equal measure.\u003c\/p\u003e\u003cp\u003eBeautiful with grilled seafood, steamed rice or roasted vegetables. The 212ml is small-batch, made with Australian cold-pressed olive oil.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eSizes:\u003c\/strong\u003e 212ml (olive oil) · 250ml · 500ml · 1kg.\u003c\/p\u003e\n\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/064_corn-ribs-joy.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eToasted coconut, bright lime and a gentle warmth — a holiday in a jar. Dust prawns with \u003ca href=\"\/en-nz\/products\/taipan-bbq-mediterranean-magic-chicken-fish-rub-150g\"\u003eTaipan BBQ Mediterranean Magic\u003c\/a\u003e and grill them quick, then cut corn into ribs, season with \u003ca href=\"\/en-nz\/products\/uncle-mungos-lemon-herb-300g\"\u003eUncle Mungos Lemon \u0026amp; Herb\u003c\/a\u003e and roast until curled and golden. Spoon the sambal over both. Smuggled sunshine, served on one big platter for the crew.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Sambal Grilled King Prawns\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eShells on, sleeves up.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 1kg green king prawns, butterflied with shells on; 3 tbsp Coconut \u0026amp; Lime Sambal Chilli Oil; 1 lime, cut into wedges; Steamed rice to serve.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eBrush the prawn flesh with half the sambal and rest 10 minutes.\u003c\/li\u003e\n\u003cli\u003eGrill flesh-side down over high heat for 2 minutes, flip and cook 1–2 minutes more until just pink and firm.\u003c\/li\u003e\n\u003cli\u003eSpoon over the remaining sambal and serve with lime and rice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Leaving the shells on protects the flesh from the fierce heat, so the prawns stay juicy.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"PROUD PHOENIX \u0026 CO","offers":[{"title":"212ml (Olive Oil)","offer_id":44462010073130,"sku":null,"price":20.0,"currency_code":"AUD","in_stock":true},{"title":"250ml","offer_id":44462010105898,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/proud-phoenix-coconut-lime-sambal-chilli-oil-front.png?v=1783858889"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/collections\/rubhub-attribute-medallion-flavor_coconut.png?v=1786359047","url":"https:\/\/www.therubhub.com.au\/en-nz\/collections\/coconut.oembed","provider":"THE RUB HUB","version":"1.0","type":"link"}