Raw Vegan Caprese
Author: Rachel Carr
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
- To open the young Thai coconuts, cut off the pointy top with a cleaver.
- With the heel of the knife, score around the top of the coconut until you are able to open the top.
- It is helpful to put a towel underneath the coconut while you are cutting off the top to keep it from moving around.
- Once the top has been removed, dump out the coconut water inside out into a bowl. Save it to drink later!
- 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.
- Run some cool water over the coconut flesh to clean it and remove any remaining pieces of shell.
- To prepare the tomatoes, wash them and cut into thick slices about ¼" thick.
- Layer the slices of tomato with the coconut meat on a tray or plate and garnish with basil leaves.
- Drizzle with balsamic glaze, olive oil and garnish with salt and pepper.
Recipe by Plant Craft at https://www.rachelcarr.com/raw-vegan-caprese/
3.5.3208