I made this dish before the coconut disaster took place. I’m still not entirely sure what happened, but young Thai coconuts have completely disappeared from our Asian markets, which are my main source of affordable cases of coconuts that I buy quite frequently. Store owners explain that there is a shortage in Thailand, and the coconuts are now so expensive that none of our local vendors are willing to carry them. A reader in Thailand, though, said that she didn’t notice any shortage. There, coconuts cost as low as a buck or less in some cases! What a dream…
If you happen to know a good online, or other source for this beloved ingredient, please let us know. We appreciate it.
Now back to our dish, which is another nostalgic recreation of an old time favourite. It used to be broiled vegetables in filo pastry cups, topped with shaved Parmesan. This new version truly resembles the original, but possesses more interesting and complex flavours. The combination of fresh vegetables, caramelized in a sweet and sour marinade, and the delicate texture of the coconut cups is remarkably satisfying.
Optionally, you can colour the cups by adding turmeric, paprika, beet, or basil to the coconut mixture, but we liked them plain the best.
And the highlighter yellow and orange? That is the result of mixing macadamia nuts with yellow and red bell peppers, some lemon, and nutritional yeast to make a bright macadamia cheese. No artificial dyes, yet the colour is scandalous!
Finally, only a few days are left until the voting on Saveur’s Best Food Blog Awards closes. We are nominated in the Special Interest Category, you can vote here. Thanks so much for your support if you choose to vote for us!
Caramelized Vegetables
1 medium eggplant – peeled and cubed
about 5 fresh shiitake, or 1 portabello mushrooms – stemmed and sliced
1 medium zucchini – sliced in half-moons
1 medium tomato – cut in medium chunks
1/4 red onion – finely chopped
3 garlic gloves – crushed
Marinade
2 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil
2 tablespoon agave syrup or other preferred sweetener
1 teaspoon sea salt
Mix together all the marinade ingredients. Place the vegetables in a glass container with a lid and pour the marinade over them, mix well. Leave overnight at room temperature, then drain, reserving some liquid. Spread the vegetables on Teflex-lined dehydrator trays, dehydrate at 115F for 1-2 hours. Rotate trays once half-time through. At the end, no liquid should be left, but the vegetables shouldn’t be dry. Discard the crushed garlic cloves and serve right away. Or refrigerate in an air-tight glass container until ready to use.
Crispy Coconut Cups
(makes about 6-7 cups)
3 cups meat of fresh young Thai coconuts
2-4 tablespoons of coconut water
In a high speed blender, mix the coconut meat and water until completely smooth. Spread thinly on Teflex-lined dehydrator trays. Dehydrate for 2-4 hours at 115F until dry to touch. Flip over and peel away the Teflex sheet. Dehydrate for another 15-30 minutes on the screens, until completely dry, but still pliable.
Cut each coconut sheet into 16 even squares. Lightly oil ramekin cups. Place one square on top of the next, twisting them so the corners are offset. Place in ramekin and press down. Repeat with the remaining squares to form a cup. Dehydrate at 115F until dry and crispy.
Bright Macadamia Cheese
(adapted from Raw Food/Real World)
1 1/2 macadamia nuts
1 1/2 cups chopped red or yellow bell pepper
3 tablespoons lime juice (if using red pepper) OR lemon juice (if using yellow pepper)
1 1/2 teaspoon sea salt
1 tablespoon nutritional yeast – optional
Chop macadamia nuts by pulsing them in a food processor a few times, do not remove from the processor. Using a high-speed blender, puree the bell pepper, lime/lemon juice and salt. Pour over nuts, add nutritional yeast and process until well combined, but still a little chunky. Spread on Teflex-lined dehydrator trays and dehydrate for 6-8 hours. Break the cheese into pieces, flip over, and dehydrate for another 1-2 hours. Store in an air-tight glass container in the refrigerator.
Assembly
Spoon caramelized vegetables into coconut cups right before serving. (Keep the vegetables and cups separate before serving). Optionally, drizzle with your favourite aromatic oil such as macadamia, truffle, or other nut oil. Garnish with cilantro leaves and macadamia cheese. I also used some left over caramelized onions from our turkey tarts for garnishing. I make these onions quite often, as Paloma loves to eat them instead of crackers.
Enjoy!
Your work is truly amazing
Edible caramelized coconut cups, what a concept. As always, you have our vote…good luck and great post!
You are amazing! Thank you for the wonderful posts, for the photos… it really is worth waiting, checking time to time for the news on your blog. Very soon I’ll have the chance to start using very good blender, dehydrator and juicer and you will be one of the main sources of inspiration. I voted for you on Saveur :). btw I’m a romanian reader :). So, greetings from close to Russia :)
SUPER!
Always amazing creations!
You are in Florida! You have someone growing ORGANIC coconuts right there!
Silani, how can I order the coconuts? Thank you!
When the concuot is very young the meat will be a clear gel. As it gets older the concuot water will transform the meat into a white hard fibrous flesh that you are familiar with.Regarding the fat content, the cholesterol changes as the flesh changes. The clear gel, I have read, contains beneficial fats. The harder the meat becomes, the higher the levels of saturated fat it will contain.There has been some controversy regarding the healthfulness of mature white concuot meat.
florida-coconuts.com/
Golubka,what is a Ramekin Cup ?
Unbelievable creativity! I would love to taste this dish.
These look A-M-A-Z-I-N-G !
Oh, my! These cups are just so, so lovely!
Well, the fact that coconuts are so affordable here just helps to offset the fact that almost everything else is expensive!
Wow – this is a creative dish if i do say. I love the idea of the coconut cups. All the best with the voting.
Caramelized vegetables are truly amazing. And, this time of year, carmelizing them on the grill, instead of in the oven, makes them even sweeter and tastier. Thank heavens for spring!
beautiful recipes and colors! So great to have a new Golubka post!
Theese are crazycreative! Looks supertasty too! Thank you for the inspiration!
Love and Bliss<3
E
Hmmm, this coconut disaster is interesting. One type of coconut milk is completely disappeared from Hungarian stores as well. And if you can find some, there are not so many varieties or sometimes coconut milk is just simply missing for a couple of days. I heard the same story in one of the groceries here in Budapest.
Delicious food!
Claire M.
I want these crispy cups. I’m imagining all of the different delicious things I can put in them!
Thanks so much for your comments, everyone!
I need some TLC!, yes the Teresa Lourenco Coconut shake, indeed for the body, heart, and mind it’s tedner loving care <3!I have always loved spinach so much, there was def much truth to the Popeye cartoons after all, 'cause you know I swear it's true I always feel strong to the finish when I eats my spinach!