Name: COCONUT OYSTER SHOOTERS
Ingredients: 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))

Print Recipe

COCONUT OYSTER SHOOTERS

Course: Appetizer

Servings: 12

Author: James Simpliciano

Ingredients

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)

Instructions

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.

Notes

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

Coconut Oyster Shooters