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Chef Marco Zapien
Once water is removed from coconut crack the coconut with the back of a chef knife.
Open the coconut and spoon out the flesh. Dice into ¼ inch pieces.
In a mixing bowl, add the coconut, tomato, red onions, cilantro, cucumber and avocado.
Squeeze in the juice of one lime.
Add 2 tablespoons Melissa’s Cost Azul Hot Sauce.
Toss the mixture until well coated with sauce and lime juice.
Season with salt and pepper.