Raw Chilled Coconut-Lime Shooters
  • ½cup finely chopped shiitake or straw mushrooms
  • 1-2teaspoons seeded and minced Thai chile pepper, to taste
  • 1tablespoon low-sodium shoyu, liquid aminos or soy sauce
  • ¼cup extra-virgin olive oil
  • 3cups coconut water (reserved from coconuts or purchased), divided
  • 2cups fresh coconut meat, scraped and cleaned from 4 young coconuts
  • 1teaspoon minced fresh garlic
  • 5 fresh kaffir lime leaves
  • 2tablespoons chopped lemongrass, tender lower stalk only
  • ½teaspoon coarse salt
  • 2tablespoons chopped fresh cilantro
  1. Place shiitake, Thai chile, shoyu and olive oil in a bowl and mix well. Set aside for 10 minutes or more to soften.
  2. Place 1 cup coconut water in a blender. Add coconut meat, garlic, kaffir lime leaves, lemongrass and salt. Blend until smooth; add remaining 2 cups coconut water as desired thickness is reached. Add more salt to taste.
  3. Serve cold, topped with marinated mushrooms and cilantro. Will keep for 2–4 days, refrigerated.
Recipe Notes
Nutrition Facts
Raw Chilled Coconut-Lime Shooters
Amount Per Serving
Calories 104 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 130mg 5%
Total Carbohydrates 5g 2%
Dietary Fiber 2g 8%
Sugars 2g
Protein 1g 2%
* Percent Daily Values are based on a 2000 calorie diet.

Makes 3 cups (12 shooters); Vegan, Dairy free

PER SERVING (¼ cup): 104 cal, 10g fat (5g mono, 1g poly, 5g sat), 0mg chol, 130mg
sodium, 5g carb (2g fiber, 2g sugars), 1g protein