Raw Vegan Caprese
Cuisine: Raw Vegan
Prep time: 
Total time: 
Serves: 4 servings
  • 2 heirloom tomatoes
  • 2 young Thai coconuts
  • 1 Tablespoon olive oil
  • ¼ cup basil, packed loosely
  • sea salt and pepper to taste
  1. To open the young Thai coconuts, cut off the pointy top with a cleaver.
  2. With the heel of the knife, score around the top of the coconut until you are able to open the top.
  3. It is helpful to put a towel underneath the coconut while you are cutting off the top to keep it from moving around.
  4. Once the top has been removed, dump out the coconut water inside out into a bowl. Save it to drink later!
  5. With a spoon, carefully remove remove the white coconut flesh, being careful not to tear it and to remove it in as large a piece as possible.
  6. Run some cool water over the coconut flesh to clean it and remove any remaining pieces of shell.
  7. To prepare the tomatoes, wash them and cut into thick slices about ¼" thick.
  8. Layer the slices of tomato with the coconut meat on a tray or plate and garnish with basil leaves.
  9. Drizzle with balsamic glaze, olive oil and garnish with salt and pepper.
Recipe by Plant Craft at https://www.rachelcarr.com/raw-vegan-caprese/