Spicy Tamari Coconut Meat Jerky Recipe

Young coconuts are known for their wonderful, healthy, sweet, electrolyte water. We hear so much about the coconut water but what about the leftover “meat” (or flesh) inside there? Coconut bacon is a great option! Think beef jerky meets coconut. A  little liquid smoke and some red chili peppers adds a peppy flair and the natural sweetness of the coconut rounds out the saltiness. Utilizing low temperature dehydration gives the coconut meat a crispy bacon-like texture.

Yield: 2 dehydrator trays full or about 4 cups

Ingredients

• 5 fresh young coconuts, flesh only (or 2 frozen bags of 17 ounce bags of fresh coconut meat already cut up)
• 1/4 cup fresh herbs, chopped (i.e. mint, cilantro, basil, rosemary, dill, tarragon)
• 1/4 cup + 2 Tbsp tamari or soy sauce
• 2 Tbsp apple cider vinegar
• 1 tsp liquid smoke (optional) you can also swap this for smoked paprika
• 1 tsp sea salt
• 1 Tbsp nutritional yeast
• 1 tsp olive oil or other oil
• 1 Tbsp red chili flakes

Instructions

1. If you are using fresh coconuts, follow my instructions for opening them up at home. You will not be using the coconut water for this recipe, just the meat, but please drink or freeze the coconut water for smoothies, etc. (do not throw it away; it’s so healthy and flavorful). Using a spoon, scoop/scrape the inside of the coconut (the thick white stuff) out with a spoon into long pieces. Scrape out as much meat out as you can. Discard the coconut shells. You will not be using the coconut water for this recipe, just the meat, but please drink or freeze the coconut water for smoothies, etc. (do not throw it away; it’s so healthy and flavorful). Using a spoon, scoop/scrape the inside of the coconut (the thick white stuff) out with a spoon into long pieces. Scrape out as much meat out as you can. Discard the coconut shells.
2. Set all the coconut meat into a separate bowl as you scrape it. In that same bowl (or in a large ziplock bag) add the rest of the ingredients and toss the coconut flesh well. Let sit in the marinade, tossing often, for about 30 minutes. Note: I prefer the baggie method for best marinating results.
3. Next, when ready, you’ll want to spread the marinated coconut meat onto the teflex sheets of your dehydrator trays. Spread the coconut strips/pieces evenly (don’t overlap too much). Dehydrate at 115 degrees for at least 8 hours. When the coconut meat is ready it will be dry and it will shrink in size. The pieces shouldn’t be «wet» anymore.