This simple, nutritious dish is commonly found in markets and roadside stands in Mexico and is often called Cocos Preparados. It would be easy to make at home as well, as long as you have access to young coconuts and a way to cut them open. It’s filling and tasty, combining the four flavors, sweet (coconut), sour, piquant and salty.
Young coconut meat is low in calories, an 11-ounce serving contains only 65 calories. That same serving size contains 50% of the daily recommended dose of manganese, which assists in blood clotting and connective tissues. One serving also contains 15% of the daily recommended allowance of potassium, which helps to keep your muscles and digestive system healthy. A serving will also supply you with 6% of your daily recommended dose of magnesium, which is vital to healthy functioning of kidneys, muscles and energy production. It’s also important in maintaining mineral and vitamin levels.
Be sure to drink the coconut water from the young coconut too. It’s a mega-hydrating superfood.
1 young coconut
Sea Salt (Pink Himalayan, Celtic Sea Salt, etc)
Cut open the young coconut and pour off the water. Coconut water is outstanding for hydration, so be sure to drink it.
Scrape the meat out of the coconut with a spoon and put into a bowl or back into the coconut shell if you want to serve it in the shell. It helps to cut the coconut meat into bite-sized pieces.
Cut the lime in half and squeeze the juice from both halves over the coconut meat. Add chili powder to taste. Add good quality sea salt, such as Pink Himalayan or Celtic Sea Salt, to taste. Here I’ve used one of my favorite salts which contains sea salt, chipotle pepper (a flavorful smoked hot chili pepper used especially in Mexican cooking) and roasted cacao bean.
Gently toss coconut, lime and seasonings to mix and serve. It’s great all by itself, or can be added to a green salad to add a nice flavor and make it more filling.