I promise that you cannot make enough of this Coconut Jerky!

Raw coconut jerky recipe by Damon Siska
Meat of one young Thai coconut (or more if available)
2 tablespoonsNama Shoyu
1/2 teaspoon lemon juice
1/2 teaspoon liquid smoke
1 teaspoon agave
Black pepper to taste
Crushed garlic to taste (amount will depend on how much meat you have to start with, don't over do it unless you like garlic!)

Thin slices of coconut meat from young Thai coconuts is the secret. If they are too thick the jerky is not as good. We save the best thick coconut meat and fillet it, soak it for at least 24 hours in the brine and dehydrate at 105 for 24 hours or less, depending on your humidity.  Beware: If you test it too much you won't have much left when it's done, it tastes wonderful! Store in air tight jar.

This is the best raw jerky that we have tasted so far.....!

Simple, easy and delicious. What do you do with your leftover coconut meat?