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Raw Vegan Coconut Caprese

October 5, 2016 by Rachel Carr Leave a Comment

As I write this, it’s actually early October and most things are turning pumpkin right now. But one thing I I love about this time of year is the way summer crops are still amazing and abundant in the market, be we are getting a peak at the season ahead with squash, apples and root vegetables.

So I know it’s a little strange to be writing about caprese in October, but the heirloom tomatoes were calling to me. They are still as beautiful as ever.

And it’s still 90 degrees.

raw vegan caprese

I used to make this dish at Cru, a raw vegan restaurant I ran in Los Angeles. Young Thai coconuts are available at Whole Foods for sure, but you can also find them at an asian market. Be sure to buy a couple-you might get one where the meat is not so great! And the water inside is so delicious, none of it will go to waste. I like to use fresh coconut water as a base to smoothies or I just drink it straight. It’s so much better fresh out of the coconut.

You’ll be using the soft flesh inside as the “mozzarella” part of the caprese. I gently scoop it out with a spoon and then cut it into rounds with a biscuit cutter. It looks remarkably like slices of mozzarella, and the flavor of coconut goes naturally with basil, tomato and olive oil.

Raw Vegan Caprese
 
Print
Prep time
10 mins
Total time
10 mins
 
Author: Rachel Carr
Cuisine: Raw Vegan
Serves: 4 servings
Ingredients
  • 2 heirloom tomatoes
  • 2 young Thai coconuts
  • 1 Tablespoon olive oil
  • ¼ cup basil, packed loosely
  • sea salt and pepper to taste
Instructions
  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.
3.5.3208

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Raw Vegan Coconut Caprese Salad

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Filed Under: Appetizers, Raw Detox, Raw Vegan, Summer Recipes

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Hi! I’m Rachel and I’m the chef behind PlantCraft! I create simple plant based recipes that are as healthy as they are delicious. Many of my recipes are also raw vegan and gluten free. ALL of my recipes are vegan. Bon Apetit!

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