A fresh take on a classic, this Coconut Carpaccio is a vibrant vegan alternative to traditional carpaccio. Coconut meat is naturally rich in fiber, minerals, and healthy fats, making this dish not only light and refreshing but also nourishing for the body. Simple, elegant, and plant-based, it’s the perfect way to enjoy indulgence with a healthy twist.
Ingredients
6 slices of Copra’s organic young coconut meat
1/8 cup pickle juice
1/8 cup caper brine
1 tablespoon capers
1 tablespoon olive oil
1 tablespoon vinegar
1 tablespoon mustard
1 teaspoon salt
Freshly crushed black and white pepper
Lemon slices for garnish
Avocado slices
Chili crunch
Instructions
Step 1. Slice the young coconut meat into thin circles, creating carpaccio-style rounds.
Step 2. In a small bowl, mix together the pickle juice, caper brine, olive oil, vinegar, mustard, salt, and freshly crushed black and white pepper until well combined.
Step 3. Place the coconut slices in the marinade, making sure they are fully coated. Let them marinate for 15 minutes.
Step 4. Arrange the marinated coconut slices neatly on a serving plate. Garnish with lemon slices and, if desired, add avocado slices for extra creaminess.
Step 5. Scatter the capers over the carpaccio, drizzle with a little olive oil, and finish with a final crack of pepper before serving.
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