Pickled Coconut Meat

Pickled Coconut Meat

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.

Pickled Coconut Meat

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

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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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