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This is a fantastic way to enjoy the youngest coconut meat. The noodles take on the flavor of soy sauce and have a texture similar to mushrooms. 

Ingredients:

The meat of 2 spoonmeat coconuts 

1 yellow onion, cut into strips

3 bell peppers (red, yellow, or orange), cut into thin strips

2 cups fresh spinach, cut into strips

2 tablespoons soy sauce

1 tablespoon coconut oil

2 cups prepared rice

Directions:

Spoonmeat coconuts are about 8 months old and have begun to create their hard inner shell making the coconut water inaccessible with a coconut key. These coconuts have to be opened with a machete or husked and then cracked open along the equator of the coconut until it splits in half. Once open, spoon the meat out, remove any remnants of the shell with a vegetable peeler, and lay it on a cutting board to slice it into noodle strips. 

Heat a skillet and add the coconut oil. Once hot add the coconut noodles, onion, and bell pepper, and cook for a few minutes until the coconut begins to brown. Add the soy sauce and stir. Cook for a few more minutes and then add the spinach in the final minute of cooking. 

Place ½ cup rice in each bowl and add a portion of stir fry to each bowl. 

Serves 4