Go Back
–+ servings
Print

Raw Chilled Coconut-Lime Shooters

Servings 12 people
Calories 104kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

[ultimate-nutrition-label id="" align=""]
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

Nutrition

Calories: 104kcal | Carbohydrates: 5g | Protein: 1g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 130mg | Fiber: 2g | Sugar: 2g