Hi ! We are back with Chef Rachel in the kitchen.
Next we are going to be assembling the Insalata Caprese. There we go. I said it. All right.
So, oh wow, coconut meat. Okay we’ve showed you how to open the coconut and we’ve cleaned
the meat really well and for this dish because you are using the coconut to mimic mozzarella,
you want it to be the softest part of the coconut that you cleaned out. You want it
to be the softest part of the coconut that you cleaned out. You will notice that some
of the areas of the coconut are thicker than others. What I have here is a biscuit cutter.
You know like, Buffalo mozzarella, you can slice it into rounds so that is what we are
kind of trying to achieve here, that look. So basically I just take the biscuit cutter
and I just cut the meat like that. That looks nice. So it’s just like that. You want to
give it a try? Yeah, just push it down. Just like a cookie cutter you pull away the parts
that you don’t use. You can use these scraps in other things. In soups with coconut? Totally.
Smoothies! That’s right. You can even put in stir fry dishes too. That’s a good idea.
Okay!