Grilled Kabob with Young Coconut: Savory Recipe


What you need

  • 2 cups of Copra Coconut Meat (half of the package) cut into 1/2-inch pieces
  • 1/2 cup brown sugar
  • 1/2 cup soy sauce
  • 1/4 cup pineapple juice
  • 2 garlic cloves minced
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 1 TBS cornstarch
  • 1 TBS water
  • (3) 1 red, yellow and green bell pepper cut into 1-inch cubes
  • 2 cups fresh pineapple cut into 1-inch cubes
  • Green onions for garnish

step by step

  1. In a small saucepan, whisk together the brown sugar, soy sauce, pineapple juice, garlic, pepper and salt. In a small bowl, whisk together the water and cornstarch. Slowly whisk into the mixture.
  2. Bring to boil and boil about 1-3 minutes until the mixture just starts to thicken. Remove from heat and reserve 1/4 cup of the sauce for later.
  3. Marinate Copra Coconut Meat in the sauce in the fridge for at least 30 minutes. Thread the meat on skewers along with the peppers, red onion and pineapple.
  4. Grill for 8-10 minutes until the meat is done to desired liking. Remove from the grill and baste with leftover sauce. Garnish with green onions is optional.

*Adapted from The Recipe Critic



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