I recently went to my favorite taqueria where they serve punk tacos, ceviche, shaved cauliflower/vinegar tostadas, and coconut water. What are punk tacos? They’re baja style tacos served up by some really cool dudes in Santa Monica. As I was enjoying my coconut water, I wondered why we hardly ever see recipes utilizing coconut meat, other than ones that involve pureeing the meat or drying it. I asked the punkers to crack open the coconut when I was finished and took it home to experiment. When I tasted the meat on its own, it was so delicious that I had to come up with some recipes.
Here is a wonderfully different sweet and savory breakfast or dessert idea that uses the sweet, chewy raw meat of a young coconut. Give it a try!
2 young coconuts, drained of water
1/2 cup green grapes
1/2 cup black cherries
1/2 cup sugar or honey
2 tablespoons water
1/2 cup red wine vinegar
1 tablespoon dry red wine, such as cabernet
2/3 cup fresh cherries, pitted, chopped and blended with a bit of water
For the Gastrique:
Combine sugar or honey and water in small heavy-bottomed saucepan. Cook over medium-high heat until dissolved. Continue to cook without stirring until the liquid reaches a light blond caramel color, 5-8 minutes, swirling gently to help mixture cook evenly. Add red wine vinegar and continue to cook until mixture is re-dissolved, about 3 minutes.
Add wine to pan and reduce until syrupy, about 2 to 3 minutes. Add cherry and thyme and cook until mixture is dark red and again, syrupy. Remove from heat and season to taste with salt and pepper.
For the Coconut Meat:
Cover coconuts with a paper bag or towel and hammer until broken into pieces. Spoon meat out of coconut shell and place in bowl.