Servings per recipe: 2 servings
Calories per serving: 491.5 calories
Ingredients
¼ cup + 1 tbsp. finely shredded dried coconut, divided
1 cup carrot, ribbon-cut
1 bell pepper, julienned
4 cups zucchini, ribbon-cut
½ cup young coconut meat
½ cup coconut water or more
2 tbsps. raw coconut butter
2 tbsps. raw peanut butter
1 Thai chili
1 clove garlic
1 small lime, zest and juice
½-inch cube ginger
Salt to taste
Directions
- In a medium salad bowl, mix and arrange ¼ cup coconut, carrot, bell pepper and zucchini ribbon. Set aside.
- In a food processor, puree the coconut meat, coconut water, raw coconut butter, peanut butter, Thai chili, garlic, lime juice, lime zest, ginger and salt until the mixture is smooth and creamy. If it is too thick, add more coconut water. Adjust salt to taste and puree for another 10 seconds.
- Pour sauce over ribbon noodles and toss, mixing well.
- Garnish with 1 tbsp. dried coconut, serve and enjoy.
