Sweet Young Coconut Indulgence
By Chef Tom Fraker


1 clamshell Fresh Strawberries -- washed; hulled; diced
1 clamshell Fresh Blueberries -- washed
3 fresh Kiwi Fruit -- peeled; diced
1/4 cup Pomegranate Arils
6 each Melissa's Key Limes -- juice only
1/4 cup Melissa's Organic Blue Agave Syrup
3 each Melissa's Sweet Young Coconuts


In a bowl, combine the fruit, the key lime juice and the agave. Stir and set aside while you work on the coconuts. Using a heavy cleaver, carefully remove enough of the coconut tops to expose the coconut flesh. Remove the small piece of exposed flesh and strain the coconut water into a pitcher.

Set aside to drink as you continue with this recipe or refrigerate for later. Carefully split the coconuts in half with the cleaver. Rinse them and pat dry with paper towels.

To assemble, spoon the fruit into the coconut halves and enjoy. Don't forget to eat the silky coconut flesh. Makes 6 servings.


I like to add a little whipped cream to my dish.