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copra coconut meat, copra coconut water, copra cookout, kabobs, vegan meat, plant based protein, all natural salad dressing, 100% pure, frozen coconut products, mocktails

Cookout with Copra

Copra is having a cookout and you’re invited!

There’s no denying the warm weather is a total mood booster. This time of the year is inevitably synonymous with grilling season. We’ve rounded up 5 recipes, adapted by and for Copra, to perk up your taste buds. Keep reading for the traditional grilling go-to's, like kabobs, with a plant-based twist.

 

 

Sweet Coconut Kabobs

 

Fruity Kebab (1).jpg

 

 

What You Need

 

Step by Step

  1. Heat the grill to medium heat. Lightly brush the grates with oil.
  2. Thread the pineapple pieces onto 8 skewers. Brush on all sides with the olive oil or coconut oil. 
  3. In a small bowl, whisk together the lime juice and Copra's Coconut Nectar.
  4. Grill the pineapple and Copra’s Coconut Meat until slightly golden brown all sides, turning occasionally, about 6 to 8 minutes.
  5.  Baste every couple of minutes with the lime and nectar mixture.
  6. Transfer the skewers to a plate. Garnish with mint. Serve.


 

*Recipe adapted from Cookin Canuck 

 

 

Savory Coconut Kabobs

 

Savory Kebab.jpg

 

 

What You Need

  • 3 cups Copra’s Coconut Meat

  • 4 TBS Copra's Coconut Nectar

  • ½ cup coconut aminos

  • ¼ cup pineapple juice

  • 2 garlic cloves, minced

  • ¼ tsp pepper

  • ½ tsp salt

  • 1 TBS cornstarch

  • 1 TBS water

  • 1 red bell pepper, cut into 1 inch cubes

  • 1 yellow red bell pepper, cut into 1 inch cubes

  • 1 green bell pepper, cut into 1 inch cubes

  • 1 red onion, 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 Copra's Coconut Nectar, coconut aminos, 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 ¼ cup of the sauce for later.
  3. Marinate Copra’s Coconut meat in the sauce, then let sit in the fridge for around 30 minutes. Thread Copra's Coconut Meat on skewers along with the peppers, red onion and pineapple.
  4. Grill until slightly golden brown all sides, turning occasionally, about 6 to 8 minutes.
  5.  Remove from the grill and baste with sauce. Garnish with green onions.

 

 

*Recipe adapted from The Recipe Critic

 

 

Spring Green Salad

 

Pickled Salad (1).jpg

 

 

What You Need

Pickled Vegetables
Salad
  • ⅓ cup olive oil

  • 1 TBS fresh lemon juice

  • 1 TBS unseasoned rice vinegar

  • Kosher salt and freshly ground black pepper

  • 12 cups mixed tender greens

  • ¼ cup tender herb leaves and blossoms (such as tarragon or mint)

 

Step by Step

Pickled Vegetables

  1. Bring vinegar, sugar, and salt to a boil in a small saucepan. Remove from heat and add vegetables; let sit until just tender, about 10 minutes. Drain.

Salad

  1. Whisk oil, lemon juice, and vinegar in a small bowl; season vinaigrette with salt, pepper, and more lemon juice, if desired.

  2. Toss vinaigrette, greens, and herbs in a large bowl. Add pickled vegetables to salad; season with salt and pepper and toss to combine.

 

 

*Recipe adapted from Bon Appetit

 

 

Green Goddess Dressing

 

Dressing - Salad.jpg

 

 

What You Need 

 

  • 1 cup fresh basil

  • 2 garlic cloves, chopped

  • 1/2 cup olive oil

  • 1/4 cup of fresh lemon juice

  • 1/2 cup of Copra's Coconut Water

  • 1 tBS gluten-free tamari sauce

  • 1/2 tsp of Celtic sea salt (or to taste)

  • Copra's Coconut Nectar to taste.

 

Step by Step

  1. Simply add all ingredients into a high-speed blender and blend until smooth.
 

 

*Recipe adapted from Nutrition Stripped

 

 

Hibiscus Lime Cooler

 

Punch (1).jpg

 

What You Need

 

Step by Step

  1. In a large jug, mix together the dried hibiscus flowers and cold water. Cover and refrigerate overnight, at least 12 hours.

  2. When ready, strain out the dried hibiscus flowers. Mix in Copra's Coconut Water. Gently squeeze and add in half the lime wedges into the jug. Mix in Copra's Coconut Nectar.

  3. Place the remaining lime wedges in each individual cup. Serve with ice.

 

 

*Recipe adapted from The Worktop

 

SHOP COPRA 

Coconut Water - Available for wholesale and retail.
Coconut Nectar - Available for wholesale.
Coconut Meat - Available for wholesale and retail.