Ever tried pickled coconut meat? It might not be the first thing that comes to mind when you think of pickles—but after one bite, it just might be the only thing you crave. Bright, zesty, and full of complexity, this Thai-inspired recipe transforms tender young coconut meat with tangy vinegar, fresh herbs, and a touch of chili heat. It’s the perfect punchy addition to grilled fish, rice bowls, or crunchy salads.
Ingredients
1 cup young coconut meat, sliced thin
1 cup fresh coconut water
1/4 cup apple cider vinegar or coconut vinegar
2 tbsp sea salt
2 red Thai chilies
1 galangal
2 lemongrass
Instructions
Step 1. Mix coconut water, vinegar, and salt until dissolved.
Step 2. Add coconut meat and aromatics.
Step 3. Store in a clean jar, covered, and refrigerate for at least 3-4 hours before serving.
Click here to watch the complete step by step video
