When it comes to jerky, it’s all about the texture and flavor quality – regardless of what the “meat” is. In this case, it’s coconut! Marinated in a smoky, salty and tangy sauce, this coconut jerky is dehydrated to reach the perfect consistency and taste profile.
This recipe works well with both thick coconut meat and thinner (or younger) coconut meat from the Thai variety. You can also buy frozen coconut meat if you prefer not to bother with cracking one open.
Feel free to serve this vegan jerky shredded on top of salads, in wraps and sandwiches, or just eat it on its own!
Raw Vegan Coconut Jerky Recipe
Servings 5
Calories 115 kcal
Ingredients
Marinade
- 2 Tbsp. filtered water
- 4 Tbsp. low-sodium tamari
- 3 medjool dates pitted
- 1 Tbsp. apple cider vinegar
- 1 tsp. Spicely Organics Chili Powder
- 1/2 tsp. smoked paprika
- 2 young Thai coconuts
Instructions
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In high-speed blender, combine all marinade ingredients until smooth.
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Remove coconut meat from coconuts. Note: The easiest way to do this is to crack each one open with a meat cleaver. Then, spill out coconut water, and remove the “meat” using back of spoon with scraping motion.
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Use knife to cut coconut meat into long, thin strips.
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Soak strips in marinade for 2 hours or overnight.
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Arrange marinated strips on dehydrator sheet and dehydrate 12 hours.
Recipe Notes
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Nutrition Facts
Raw Vegan Coconut Jerky Recipe
Amount Per Serving (1 g)
Calories 115
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 5g25%
Sodium 681mg28%
Potassium 220mg6%
Carbohydrates 15g5%
Fiber 3g12%
Sugar 11g12%
Protein 2g4%
Vitamin A 555IU11%
Vitamin C 0.6mg1%
Calcium 17mg2%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.