Ingredients
Young coconut meat, sliced: 300 g
Cucumber, julienne: 150 g
Cherry tomatoes, halved: 120 g
Red onion, very thin: 50 g
Fresh finger lime pearls: 35 g
Lime juice: 30 ml
Coconut milk: 60 ml
Salt: 4 g
Chili oil: 5 ml
Cilantro: 10 g

Method
Toss everything gently.
Chill 10 minutes before serving.

Plating
Serve cold in chilled bowls. Finish with extra finger lime on top.