Ingredients with Measurements:
- 1 cup of coconut cream
- 1 cup of diced mango
- 1 cup of diced cucumber
- 1/2 cup of diced red onion
- 1/4 cup of lime juice
- 1/4 cup of chopped cilantro
- Salt and pepper to taste
Special equipment needed:
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together the coconut cream and lime juice until well combined.
2. Add in the diced mango, cucumber, and red onion. Mix well.
3. Add in the chopped cilantro and season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: None
Temperature:
Refrigerate for at least 30 minutes before serving.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 190
Fat: 15g
Carbohydrates: 14g
Protein: 2g
Fiber: 2g
Sugar: 10g
Substitutions for ingredients:
- You can use diced pineapple instead of mango.
- You can use diced bell pepper instead of cucumber.
- You can use green onion instead of red onion.
- You can use lemon juice instead of lime juice.
Variations:
- Add diced avocado for a creamier texture.
- Add diced jalapeno for a spicy kick.
- Add diced tomato for a more savory flavor.
Tips and tricks:
- Make sure to use ripe mango for the best flavor.
- You can make this recipe ahead of time and store it in the refrigerator for up to 24 hours.
- Serve with tortilla chips or as a side dish for grilled fish or chicken.
Storage instructions:
Store in an airtight container in the refrigerator for up to 24 hours.
Reheating instructions:
This recipe is best served cold and does not need to be reheated.
Presentation ideas:
Serve in a clear glass bowl to showcase the vibrant colors of the ingredients.
Garnishes:
Garnish with additional chopped cilantro and a lime wedge.
Pairings:
This recipe pairs well with grilled fish or chicken.
Suggested side dishes:
Serve with a side of rice or quinoa.
Troubleshooting advice:
If the kokoda is too thick, add a splash of water to thin it out.
Food safety advice:
Make sure to refrigerate the kokoda for at least 30 minutes before serving to ensure it is chilled.
Food history:
Kokoda is a traditional Fijian dish made with raw fish marinated in coconut cream and lime juice.
Flavor profiles:
This recipe has a sweet and tangy flavor with a creamy texture.
Serving suggestions:
Serve as an appetizer or side dish for a tropical-themed meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Fijian
Taste: Creamy, Sweet, Tangy, Coconutty, Mango, Mango-Flavored