This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!
Recipe Notes
- I had a hard time finding green coconuts, and the ones that I found locally were marketed at ‘drinking coconuts’. This worked for the recipe, but if you want a coconut heaver dish you’ll want to buy more coconuts to ensure you have enough flesh.
- I served this in ripe/brown coconut for photography sake. If I had proper green coconuts to server this in I would’ve opted for those instead. Do not use regular brown coconut fruit for this recipe. It’s not the same and is too firm/tough.
Talautu
Details
Servings
2 servings
Prep time
30 to 45 minutes
Cooking time
0 minutes
Print
Ingredients
2 Green Coconuts
2 cups Pineapple, Chopped
1 Lemon
1 tablespoon Sugar
1/2 tablespoon Coconut Water
Directions
- Drain water from green coconuts. Set aside.
- Break open and scrape out flesh of green coconuts. Place in bowl and set aside.
- Prepare pineapple and dice into bite sided pieces. Add to bowl with coconut.
- Slice and squeeze lemon juice into bowl with coconut and pineapple.
- In a small bowl, add coconut water and sugar. Mix until sugar has dissolved. Add to pineapple and coconut. Toss to coat.
- Serve in halves of green coconuts (ignore my brown ones – I couldn’t find enough green ones). Enjoy!
Quick thoughts post recipe development on Twitch…
