Fresh coconut smoked in its own shell

In this preparation the coconut shells are not discarded but used to smoke with. 

Creation by Leonard Elenbaas, Pure Passie On Tour freelance chef, Heijningen, The Netherlands.

Fresh coconut smoked in its own shell

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Preparation method

  • Bring the temperature of the barbecue or Big Green Egg to 80°C.
  • Clean the coconut and keep the shells.
  • Place the shells in the charcoal until they start to smoke.
  • Smoke the shells for about fifteen minutes.

Serving suggestions

  • Serve with fish for a Thai touch.
  • Serve with a Thai prawn soup.
  • As a basic ingredient in a crumble.

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