Coconut Garri — garri soaked in cold water with coconut — is one of Nigeria’s most cherished everyday snacks. Garri (dried cassava flakes) is a West African staple found in kitchens from Lagos to London, and the coconut variety brings a gentle tropical sweetness that makes every bowl feel like a small celebration. Whether you’re taking a break from a long day, feeding hungry children after school, or simply craving something cool and nostalgic, a bowl of coconut garri soaked in cold water hits different.
The beauty of this dish is its joyful simplicity — there is no cooking, no standing over the stove, and no fuss. Just ice-cold water, coconut garri, and your favourite toppings. A generous handful of crunchy roasted groundnuts adds protein and that satisfying bite, while a lazy drizzle of Peak Condensed Milk and a pinch of sugar bring the whole thing together. In Nigerian households, this snack has sparked many a friendly debate: groundnuts only, or condensed milk too? Ice cubes or none? Every family has their version, and every version is exactly right.
Whether you are in Abuja or Aberdeen, you can make this refreshing classic at home with everything you need from Awuf Afro Store. Our Coconut Garri, Delex Jumbo Golden-Roasted Groundnuts, Peak Condensed Milk, and St Louis Sugar are all available online and delivered straight to your door across the UK.
Ingredients
Serves 2
| Quantity | Ingredient |
|---|---|
| 2 cups | Coconut Garri |
| ½ cup | Roasted groundnuts (lightly salted or plain) |
| 3–4 tbsp | Peak Condensed Milk (or to taste) |
| 1–2 tsp | St Louis Sugar (optional — adjust to taste) |
| 1½ cups | Cold water (chilled or ice-cold) |
| 4–6 cubes | Ice cubes (optional, for extra chill) |
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Method
- Pour 2 cups of Coconut Garri into a wide, deep bowl. The moment you open the bag, that warm coconut aroma tells you something good is coming.
- Add 1½ cups of ice-cold water slowly, pouring it evenly over the garri. You want just enough water to cover the garri completely — not too much or it will become soupy. Let it soak for 1–2 minutes. The garri will swell slightly and soften at the edges while keeping a pleasant, slightly chewy bite at the centre.
- If you like your garri properly cold (highly recommended on a warm day), drop in 4–6 ice cubes now and stir once gently. The water will turn slightly pale and cloudy — that is exactly how it should look.
- Scatter ½ cup of Delex Jumbo Golden-Roasted Groundnuts generously over the top. Do not stir them in yet — let them sit on the surface so they stay crunchy.
- Drizzle 3–4 tablespoons of Peak Condensed Milk over the garri in a slow zigzag. Add 1–2 teaspoons of St Louis Sugar if you want extra sweetness, or skip it if the condensed milk is already sweet enough for you.
- Give everything one gentle stir from the bottom, taste, and adjust — more water if it is too thick, more condensed milk if you want it richer. Serve immediately and eat straight away. Coconut garri continues to absorb water as it sits, so enjoy it at its best while cold and freshly soaked.
Tips & Variations
- For an extra tropical twist, stir in 2–3 tablespoons of tinned coconut milk alongside the water — this makes the soak beautifully creamy and fragrant. Tinned coconut milk is coming soon to Awuf Afro Store; in the meantime, check your local supermarket.
- Try topping with sliced ripe banana or a few cubes of avocado — a popular university-canteen variation across Nigeria that adds substance and makes it more of a light meal.
- If you prefer to skip the condensed milk, Nido or Peak Milk Powder stirred into the water works beautifully as a dairy alternative and gives a lighter, less sweet result.
