Coconut salsa made with Copra's organic young Thai coconut meat

Copra's Coconut Salsa 🥥🥑🥭

Coconut salsa served with corn nacho chips and Copra's organic young Thai coconut meat
Ingredients

  • 3 oz diced mango3 oz diced pineapple
  • 3 oz Copra’s organic young coconut meat
  • 3 oz diced avocado
  • 2 oz diced green bell pepper
  • 2 oz green tomatoes
  • 1 oz diced red onion
  • 1 oz diced jalapeño
  • 1 oz coriander
  • 1 lime *juiced
  • Salt, pepper and olive oil to taste

    Large glass bowl filled with Copra's organic young Thai coconut meat, diced pineapple, green tomatoes, jalapeños, red onions, avocado, coriander, green bell pepper or green capsicum, salt, pepper, lime juice and olive oil

    Instructions

    Step 1. Start by defrosting the organic coconut meat. To do that, simply remove your pack from the freezer and place it in the fridge over night. You can also let it sit in room temperature water for a hour before you have to use it.
    Step 2. Once the coconut meat is defrosted, dice all the ingredients into small pieces.
    Step 3. Add all the diced ingredients to a large bowl. Season it with salt, pepper, olive oil and lime juice.
    Step 4. Garnish it with coriander leafs and serve it with tortilla chips.

    Coconut salsa served with corn nacho chips, coriander and lime
    Pro-tip
    To have the perfect bite it’s important to cut all the ingredients into similar size pieces so everything is homogeneously combine and you can fit all flavors in one tortilla chip. 

    Watch the step by step video below



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    Ivy, the in house chef at Copra Coconuts' kitchen.

    Ivy is a recipe developer and media producer based in Bangkok, Thailand. She uses the local cuisine, tropical ingredients and all year around gorgeous weather as inspiration to create the most vibrant, delicious and healthy dishes.

    Because Ivy cares deeply about sustainability, she tries her best to keep all recipes plant-based, low waste and seasonal.

    Some of Ivy’s favorite activities in the city of Angels are weekend bike riding at Bang Krachao island, visiting speakeasy bars and cafes around Yanwarat Road and watching the sunset by the Chao Praya River.

    If you would like to find out more about Ivy’s food and cultural adventures around Thailand go to @copra_coconuts.

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    Use hashtags #TasteTheDifference & #CopraCoconuts when sharing your recipes online. Also, follow us on instagram @Copra_Coconuts.

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