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Cayman Marinated Coconut Recipe
Serves 4-6 as an appetizer (6-8oz each)
Ingredients
- 2-pound young green coconut meat (from 3 large or 4 medium-sized green coconuts – see image above of perfect texture of meat)
- 1 small onion (4 ounces), cut into 1/4 –inch dice
- 1 medium tomato, cut into small dice
- ½ red or green bell pepper, cut into small dice (optional)
- ½ teaspoon minced Scallion (optional)
- 1/2 green (less hot) or yellow or orange (hotter) Scotch Bonnet Pepper seeded and finely minced (optional)
- A Teaspoon of Worchester Sauce or more or less at your discretion
- 2 Teaspoons Pick-a-Peppa sauce, more or less at your discretion
- 1 Teaspoon A-1 Steak Sauce at your discretion or liking.
- 2 Teaspoons of Ketchup at your discretion or liking
Instructions
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Spoon out coconut meat from the shell and then fine clean any pieces of shell or straw attached to the meat. Wash and rinse meat. Cut coconut meat into 1/4 or 3/4 inch strips. Place the coconut meat (there should be about 3 cups) in a large glass bowl.
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Add onion, scallion, tomato, bell pepper, Hot peppers, and then sauces and combine. Taste to your liking and if needed add more sauces or pepper. Cover with plastic wrap tightly sealed against the surface or sealed plastic container and chill for 1 hour before serving. The end result will look just like a marinated conch.
*Serve in a small bowl, saucer plate, or martini glass.
16oz Serving
