By Kendra Nordin, Kitchen Report
A discovery on a Tijuana, Mexico, street: coconut straws. They were expertly carved, sweet and crunchy with a hint of citrus and heat. We asked the vendors how they seasoned the coconut. The answer was three simple ingredients: lime juice, chili pepper, and salt.
1 coconut, cut into strips or pieces (whatever you can manage)
Juice plus zest of one lime
1/8 teaspoon cayenne pepper
2 pinches kosher salt
Combine all ingredients in a bowl and serve in a small glass, or refrigerate and serve chilled.