Here's a recipe for this caramelized jackfruit and coconut dish I just made. Fruits and prep needed: 1 young coconut, for juice and flesh 1/4 of a whole jackfruit, core and fleshy strands needed (see pic above). Google how to open a jackfruit, and don't forget to oil your knife and hands. Cut core into 1/2" chunks, boil for 30 minutes with a tablespoon of baking soda. Slice jackfruit strands at the base after removing the fruit. These will be seasoned, battered and fried. Note that the sweet fruit, seeds, and rind are not used in this dish. Next is the caramelized sauce: Crush 2-3 cloves of garlic, add to a sauce pan or clay pot with 2 tbs soy sauce, 2 tbs of oil, and 1 tbs of sugar. Sauté over medium heat and add those boiled jackfruit cubes making sure they're evenly coated. Add coconut juice to cover to the cubes. Leave on medium heat and let it reduce for 20 minutes on low-medium heat. Now for the jackfruit strands--you should have about a handful of them, place in a small bowl, add 1/3 cup of rice flour, and 1 egg replacement mixture like #neategg together with about 1/2 tbs of salt, 1/2 tbs of nutritional yeast, and 1/2 tbs of chili powder. Add 1-2 tbs of water if needed. Mix well and then form shrimp sized portions before shallow-frying them. The sauce in the pan should be reduced by half, and the jackfruit chunks should be tender and split easily with a chopstick. Add soy sauce to taste (if you prefer it more savory). Finally, turn heat to simmer/low, add strips of the young coconut flesh and stir. Add the crispy fried jackfruit to the mix and garnish with Thai chili peppers, black pepper, and cilantro. Serve with steamed rice. 😋 #jackfruit #coconut #veganeats #veganfoodshare #feedfeed #homecooking #vietnamesefood #foodgasm #nomnomnom #vegetarianfood #kk_veganjack