This recipe is so simple and packs a HUGE punch in presentation!

Want to impress your friends or family?

Take ahi poke to the next level!


1 coconut

1/3 cup of coconut aminos (raw, vegan & gluten-free “soy sauce”)

1/4 cup coconut water from coconut

1 tablespoon sesame oil

2 scallions (green part), chopped

1 pound ahi tuna (fresh preferred over farm-raised), cut into 1/2 inch cubes

2 tablespoon sesame seeds (optional)

1 clove garlic, finely minced (optional)

Kitchen notes

You don’t have to use coconut shells!  It’s just a great presentation. If you omit coconut shell, you can simply buy coconut water or leave out the 1/4 cup completely, it will still work.


1. Split coconut in half and drain coconut water into bowl.  Scrape out coconut meat. 

Kitchen note:  You can enjoy the coconut meat as a nice snack or chop it up or blend real fine and add into your ahi poke mix

2.  In a bowl, combine the coconut aminos, coconut water, sesame oil, about half of your chopped scallion, and optional minced garlic.  Add the ahi and mix all together.

3.  Let it sit in the fridge for at least an hour before serving. When you remove from fridge, stir in the sesame seeds and the rest of your scallions. Add the ahi poke filling to your coconut shells.

Add ahi poke coconut to a bowl of ice with some garnish like parsley or cilantro around the bowl. 

Serve with some gluten-free crackers or cracker of choice, or just eat plain! 

Bon appetit!

Share Button
Print Friendly, PDF & Email