Coco "Fishless" Calamari
By Chef Tom Fraker


Ingredients

4 Tablespoons Unsalted Butter
4 Melissa's Vanilla Beans -- split lengthwise
1 package Melissa's Dried Apricots -- sliced into sticks
1 package Melissa's Coquitos (Baby Coconuts) -- halved 3/4 cup
Melissa's Caramel Dessert Sauce
1 Tablespoon Corn Starch
1/2 cup Cold Water

Directions

Carefully remove the tops of the coconuts and strain the water into a container.

Carefully remove the coconut meat using a spoon or butter knife, trying to keep it intact or at least in 2 pieces. Roll the coconut meat up and secure each roll with toothpicks.

In a large saucepan, melt the butter over medium-high heat. Scrape the vanilla bean seeds into the pan and add the pods.

Add the apricots and coquitos to the pan and sauté for 5 minutes while stirring often.

Add the coconut rolls and cook until seared on all sides.

Remove everything from the pan and set aside. In the same pan, add the coconut water and bring to a boil.

Next, stir in the caramel sauce and cook for 5 minutes.

Mix together the corn starch and the cold water and stir into the pan.

Cook for 5 minutes then remove from the heat. Let cool for a while. The sauce will thicken even more.

Serve with the coconut meat and apricot mixture.

Makes 2-4 servings.

Notes
This is a take on calamari using young coconut meat.

Servings: 2 - 4

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