Fresh Coconut Coleslaw

by Pamela

Fresh Coconut Coleslaw

I don’t know about you, but I love fresh coconut. What I don’t love is the pain and hassle of getting that coconut out of the shell. Well now that problem is solved along with what to serve as a zippy little side dish to this summers grilling fare – fresh coconut coleslaw.

I recently received a nice care package from my friends over at Melissa’s Produce. In the box they included their newest product fresh sliced coconut. They also included a couple of their fresh coconut hearts which is the coconut meat with the water still in the middle. To say that I was a happy camper would be an understatement. I knew exactly what I was going to do with all that coconut.

Fresh coconut coleslaw is something I’ve been wanting to make for a while now (since it’s been hot here for a month already) and with this box, I could now make it.

Fresh Coconut Coleslaw

When it gets hot out, I make a lot of chicken and fish on the grill. Who wants to be heating up the kitchen using the oven? So I’m always trying to find light sides to make with the protein. Most of the time I just get really lazy and we have a green salad. I know, not real original and pretty boring. Sometimes the salad gets bigger than the protein and we just end up having chicken or fish on the salad.

I got out my food processor and grated the coconut. You could do this on a box grater too, it will just take longer. Since they sent me a couple of packages I grated them both and froze one of them. (Fresh coconut freezes really well. You can keep it in the freezer for up to 3 months.) I’ll use the frozen grated coconut in another batch of this coconut coleslaw or maybe I’ll toast it for a little snack.

Once the coconut is grated you can start mixing in the rest of the ingredients. I used half of a serrano chile (a whole one is a bit much for us), pineapple and cilantro. Instead of using a creamy mayonnaise (I wanted to keep things light), I used a mixture of sugar and fresh lime juice. This coleslaw comes together in just a couple of minutes. Once you have it made, just pop it into the refrigerator (it tastes better cold). Since there’s no mayo in this, you could easily put this out at a picnic and not have to worry about anyone getting sick.

I served the coconut coleslaw with these shrimp tacos. What will you serve yours with?

Fresh Coconut Coleslaw
Prep time
Total time
Fresh coconut coleslaw is a refreshing mix of tart lime juice, sweet pineapple and spicy chile. This zippy coleslaw is perfect with chicken or fish.
Recipe type: Side Dish
Cuisine: American
Serves: 1
  • 1 8 ounce package fresh sliced coconut, grated
  • ¼ cup lime juice
  • 1 teaspoon cane sugar
  • 1 serrano chile, minced (use as much or as little as you like)
  • handful of cilantro, chopped
  • 1 8.25 ounce can of pineapple chunks, diced into small pieces
  1. Place the coconut into a medium sized bowl.
  2. Pour the lime juice into a small container and add the sugar. Stir until the sugar is dissolved.
  3. Toss the chile, cilantro and pineapple into the bowl of coconut.
  4. Pour the lime juice over top of everything then stir to combine.
  5. Chill for at least 2 hours before serving.
  6. Just before serving, stir the coleslaw up again.




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sippitysup June 16, 2016 at 1:41 pm

Very creative. It’s putting me in the mood for a south of the border adventure. Fortunately, I have one planned for Monday! GREG

Pamela June 16, 2016 at 4:59 pm

Very nice Greg. Have fun!!!

John/Kitchen Riffs June 15, 2016 at 9:04 am

Love coconut! Love this slaw, too. My mom used to make a distant cousin of this, adding grated carrots. I gotta say, yours looks better. Thanks!

Pamela June 15, 2016 at 9:07 am

Hi John, I could totally see a fresh coconut and carrot slaw. This one is more along the tropical lines.

Cathy | She Paused 4 Thought June 13, 2016 at 8:12 pm

That looks fabulous and refreshing. I can’t wait to try it.

Pamela June 14, 2016 at 8:24 am

Hi Cathy, it really is refreshing. It’s also a bit addicting. 😉

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