Look for kaffir and Thai peppers at a local Thai or Asian grocery; many natural foods stores also carry them.
An average young coconut has ½ cup meat in it. When removing the coconut meat, drain the coconut water to use in this recipe (you may need to supplement with more coconut water). Remember to strain the water to remove any of the coconut flesh that may have fallen in.
If you don't have fresh coconuts available, replace coconut meat with 1½ cups cashews blended with ⅓ cup coconut oil.
Hydration factor: You’ve likely heard about the hydrating benefits of coconut water, which contains a high dose of the electrolyte potassium, a nutrient that helps maintain your body’s fluid balance. In these refreshing appetizer shooters, your taste buds are piqued by flavors that are naturally sweet, sour, salty and bitter all at once.
- ½ cup finely chopped shiitake or straw mushrooms
- 1-2 teaspoons seeded and minced Thai chile pepper, to taste
- 1 tablespoon low-sodium shoyu, liquid aminos or soy sauce
- ¼ cup extra-virgin olive oil
- 3 cups coconut water (reserved from coconuts or purchased), divided
- 2 cups fresh coconut meat, scraped and cleaned from 4 young coconuts
- 1 teaspoon minced fresh garlic
- 5 fresh kaffir lime leaves
- 2 tablespoons chopped lemongrass, tender lower stalk only
- ½ teaspoon coarse salt
- 2 tablespoons chopped fresh cilantro
- Place shiitake, Thai chile, shoyu and olive oil in a bowl and mix well. Set aside for 10 minutes or more to soften.
- Place 1 cup coconut water in a blender. Add coconut meat, garlic, kaffir lime leaves, lemongrass and salt. Blend until smooth; add remaining 2 cups coconut water as desired thickness is reached. Add more salt to taste.
- Serve cold, topped with marinated mushrooms and cilantro. Will keep for 2–4 days, refrigerated.
Makes 3 cups (12 shooters); Vegan, Dairy free
PER SERVING (¼ cup): 104 cal, 10g fat (5g mono, 1g poly, 5g sat), 0mg chol, 130mg
sodium, 5g carb (2g fiber, 2g sugars), 1g protein
