Plant-based “Sashimi” with Young Coconut

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SERVES 4-5

What you need

  • 3 cups Copra’s Coconut Meat (need help measuring?)
  • 3 TBS sesame oil
  • ½ lemon
  • Juice of one beet
  • One green onion, dark green part only
  • Pinch of dulse (optional for a more authentic fish flavor)

step by step

  1. To begin this plant-based recipe, separate the coconut meat from the other ingredients and cut strips of coconut meat into small 1.5 – 2 inch pieces.
  2. Combine the rest of ingredients into a bowl to make a marinade. Combine the coconut meat to marinate.
  3. Marinate for about 20 – 30 min. The beet juice doesn’t take long to give the coconut “sashimi” it’s beautiful purple hue.
  4. Cool in fridge to serve. Great in nori rolls, over rice, marinated veggies, mock ahi poke and on its own!
  5. Enjoy this recipe with delicious vegan fish replacement! 

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