Coconut Oyster Shooters



Course: Appetizer
Servings: 12
Author: James Simpliciano


  • Oyster Shells (Washed and Chilled)
  • Meat of 1 Young, Green Coconut (Spoon-scraped)
  • 1 Maui Onion (Minced)
  • 1 Cup Coconut Vinegar
  • 2 Tbs. Palm Sugar
  • 1 tsp. Sea Salt
  • 1 Hawaiian Chili Pepper (Rib and Seeds Removed, Minced)
  • 1 oz. Ogo (Seaweed)
  • 1 Green Onion (Sliced Thin To Garnish)
  • Ogo (For Garnish)


  • Mix Maui onion, coconut vinegar, palm sugar, salt, and chili pepper.
  • Add young coconut meat.
  • Chill for one to two hours.
  • Place young coconut meat into chilled oyster shells, arrange on shaved ice, and garnish with ogo and green onion.
  • Add a teaspoon of liquid for additional flavor.


*Try to scrape the young coconut so that the meat mimics the shape of a raw oyster.