SamuelWilson's Coconut Fettuccine Alfredo

[SamuelWilson]

Hmmmm, creamy coconut fettuccine alfredo garnished with fresh ground gourmet pepper, fresh snipped parsley and tangy lemon. Even the most stubborn SAD fooders will bow before you when you serve up this creation.

The fettuccine noodles are made with young coconut meat that has been cut into strips. I then use Allisa's recipe for alfredo sauce.

[ReneeSC]

:eek: :eek: :eek: :eek: :eek:

[Raw_Medic]

Samuel, that looks awesome! What's your secret to slicing up the coconut meat? I always have such trouble getting it out.

Ursula

[SamuelWilson]

I just cut the top off, then I use a spoon to run along the inside edge and I try to scoop it out in one big piece. It takes practice. Some are easier than other, you just have to do the best you can. Once you get the coconut meat out, you just slice it thin.

The recipe for the alfredo sauce is in Alissa's book.

[ReneeSC]

Ohhhh... I didn't know you COULD do that all in one piece. I've got the chopping off of the top of the coconut with a very sharp/scary knife down pat ( bout through my husband into a Safety Monitor fit) - after having watched Alissa do it over and over again. But, I never knew about the one piece thing. I've gotta try it!

I can see where those "noodles" are so sweet and creamy... that's why I left those freaked out, dropped-jaw looks. I could just smell it.....

[Sharon in Colorado]

That looks really good.

I agree with SW, sometimes I get a perfect young coconut with good meat, but there have been times I've gotten very thin, almost watery meat and others where the meat's been on the tough side.

I wonder if there's a way to tell from the outside.