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Cucumber-mint-coconut puree

updated

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Ingredients for 1 servings:

  • ½ cucumber(s)
  • 10 mint leaves, preferably chocolate mint
  • 1 handful of coconut flakes or coconut shavings
  • ½ tsp coconut oil
  • 3 pinches of salt

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

as a cold starter, light summer dip or smoothie

Blend everything in a blender until you reach the desired consistency, from chunky puree to a smoothie. The cucumber can be chilled thoroughly, which makes the puree even more refreshing. Serve immediately. Season to taste with Sylt sauce, but this will no longer be vegan.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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