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5 Plant Protein Recipes with Copra's Coconut Meat

Beyond its nutritional properties, coconut meat is also an ideal meat replacement because it offers a blank canvas to easily infuse with any number of flavors. It is easily dressed, marinated, blended, pickled or chopped. Its soft, pliable texture also lends itself well to being handled in tacos, salads, or vegan sushi among many. Learn about our cooking measurements here.

Whether you’re going fully plant-based, or just trying to fit more plants into your diet, there are many ways to get your protein from plants.

We’ve rounded up 5 Plant Protein dishes with cooking measurements of our fresh, coconut meat to keep you (& about 4 other friends) powered on plants.


1. Spring Rolls

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What You Need


6-8 rice paper

1-2 cups Baby Spinach

2 cups Copra’s Coconut Meat (need help measuring?)

Other veggies and fruit of choice, sliced thin - We used bell pepper, carrot, cucumber, red cabbage, strawberries

Peanut dipping sauce, recipe here


Step By Step


  1. To make spring rolls, place very hot water into a shallow dish big enough to fit your wrappers (like a pie/cake pan or sauté pan.)
  2. Dip a single sheet of rice paper into the hot water for a few seconds, just until it begins to soften. It will continue to soften once you take it out, so don’t leave it in the water too long.
  3. Spread the wet wrapper onto a clean work surface and begin placing different fillings the center. A row of spinach, Copra’s Coconut Meat, bell peppers, carrots, cucumber, and strawberry slices.
  4. Fold the bottom half of the wrapper over the filling and bring in the sides. Begin rolling into a tight log, tucking in the fillings as your roll. When you get to the end, the other side of the wrapper should naturally stick to the roll. Place finished rolls on a platter and keep covered until ready to serve. Continue making rolls until you use up your fillings.
  5. Serve spring rolls whole or sliced in half alongside peanut dipping sauce. Refrigerate leftovers in an airtight container for 1–2 days.


2. "Fish" Sticks

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“Fish” Sticks:
1 ¾ cup Copra’s Coconut Meat (need help measuring?)

½ cup (30g) breadcrumbs, gluten free or regular

1 tsp old bay seasoning

1 TBS dried crumbled nori

½ tsp sea salt

½ tsp ground black pepper


Beer Batter:
1 ½ cup flour of your choice 

½ tsp salt

½ tsp pepper

½ tsp garlic powder

1 tsp old bay seasoning

1 cup of beer or sparkling water


Oil for Frying:
1 cup (224g) peanut oil or safflower oil




  1. 1. In a food processor, pulse all the fish sticks ingredients above until combined, for about 1 minute and you can easily stick it together and press into a firm shape – we were a little nervous about how well the coconut meat would bind with the other ingredients here, but it turned out to be fantastic!
  2. Dump the mixture onto a baking sheet lined with parchment paper and press together. Next, shape the mixture into individual fish sticks. To get about 8 fish sticks, use about 2 TBS of mixture for each. Set it in the fridge to harden while you make you batter.  
  3. Make the batter by mixing all the dry ingredients together first, then pouring in the beer. Stir together to combine.
  4. Heat up a pan with the oil. 
  5. Remove the "fish" sticks from the fridge, dip into the batter.
  6. Fry for 2-3 minutes on each side on high heat, depending on your oil's heat, until golden brown. Remove from oil and place on a paper towel to absorb any oil.
  7. Serve with your favorite side of crunch. We chose veggies ( we're super into pickled lately!). 

*Adapted from Jessica In The Kitchen

3. "Fish" Tacos

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What You Need


Pico de Gallo:

1/2 a small onion, diced

1 small tomato, diced

1 whole chili pepper, diced (optional)

3 tablespoons parsley, chopped

juice of 3 small limes or 1 ½ large limes

1/2 teaspoon sea salt

1/2 teaspoon ground black pepper



1 batch of Copra’s “fish” sticks

Vegan tarter sauce

(optional) handful of pickled cabbage or onions.

2 limes, sliced into wedges for garnish and fresh squeeze over tacos

2 tablespoons parsley, chopped

5 taco soft shells (use corn tacos if gluten free)


Step by Step


Pico de Gallo:
  1. Stir all the ingredients together and set aside until ready for it!


  1. Heat 1 teaspoon olive oil in a skillet over medium heat (if possible, brush with a pastry brush).
  2. Place a taco shell in the heat until golden brown spots appear and they are slightly puffy for a few seconds, then flip and cook the same. Set on a plate to assemble.
  3. Layer with pico de Gallo, pickled veggies, crispy “fish” sticks, vegan tartar sauce and chopped parsley over the soft taco shells. Add other toppings here if so desired. 
  4. Serve with limes. Enjoy!


*Adapted from Jessica In The Kitchen


4. "Crab" Cakes 

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What You Need


2 cups cooked chickpeas

2 cups Copra’s Coconut Meat (need help measuring?)

1/2 cup chopped red onion

2 cloves of garlic, minced

3 tsp fresh lemon juice

1 stalk of celery, chopped

2 tsp Dijon mustard

1/4 cup chopped parsley

3 TBS chopped dill

1 cup panko bread crumbs

2 tsp vegan Worcestershire sauce

2 tsp Old Bay

salt, to taste

black pepper, to taste


Step by Step


  1. In a pan, heat some oil and sauté the chopped onion for 2 minutes. Then add the garlic and cook for another minute. Set aside.
  2. Mash the chickpeas in a large bowl with a fork. Leave them partially intact for more texture. Add the remaining ingredients (including the cooked onion and garlic) and season with salt and pepper.
  3. Form eight vegan crab cakes.
  4. Heat some oil in a large pan and cook them on each side on medium heat for about 2-3 minutes or until they're lightly browned.
  5. Serve them on a bed of green salad with vegan remoulade and lemon slices. For the remoulade, whisk together vegan mayonnaise with chopped dill, fresh lemon juice and season it with salt and pepper. Not vegan? Try on top of eggs benedict – a brunch favorite! 


*Adapted by Vegan Heaven

5. "sashimi"

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What You Need


3 cups Copra's Coconut Meat (need help measuring?)

3 TBS sesame oil

½ lemon

Juice of one beet

One green onion, dark green part only

Pinch of dulse (optional for a more authentic fish flavor)


Step by Step


  1. Seperate the coconut meat from the other ingredients and cut strips of coconut meat into small 1.5 - 2 inch pieces. 
  2. Combine the rest of ingredients into a bowl to make a marinade. Combine the coconut meat to marinate.
  3. Marinate for about 20 - 30 min. The beet juice doesn't take long to give the coconut "sashimi" it's beautiful purple hue. 
  4. Cool in fridge to serve. Great in nori rolls, over rice, marinated veggies, mock ahi poke and on its own!


If you give any of these plant protein dishes a try, let us know! Leave a comment and/or take a picture and tag us with hashtag #poweredbycopra on Instagram. Enjoy!


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