Place the coconut in a bowl and cover with the 1/4 cup water. Let soak for 30 minutes.
In a food processor fitted with a metal blade, place the 2 garlic cloves. Pulse to mince the garlic fine. Remove all leaves from the bunch of cilantro and add to the garlic. Mince again.
Add the dates and the coconut and blend until a paste. Juice the 2 limes and add the juice along with the chile sauce. Blend again. Taste for spicyness and add more chile paste if desired.
Keep refrigerated, but serve at room temperature.
Makes about 1 cup.
Recipe by Jane O'Riordan
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