Tropical Avocado Salsa

Directions

1. 1
   Combine mango, avocado and coconut in a mixing bowl.
2. 2
   Toss.
3. 3
   Drizzle lime juice and agave nectar (or honey) over the mixture, and toss to coat.
4. 4
   Add cilantro, scallions, and pepper to taste and toss.
5. 5
   Chill for at least 30 minutes for flavors to marry.
6. 6
   Tip: Fresh coconut preparation.
7. 7
   Poke the three identations at the end of the coconut with a screwdriver or nail and drain out the coconut water.
8. 8
   Reserve or discard, as desired.
9. 9
   Place coconut in a 350 degree oven for 25 minutes.
10. 10
    Remove and allow to cool to room temp (shell may already have begun to crack).
11. 11
    When cooled, place on a cement surface and hit with a hammer until the shell splits open.
12. 12
    Pry the coconut meat from the shell with a screwdriver or other tool.
13. 13
    Peel the brown skin from the meat with a sharp paring knife.
14. 14
    For this recipe, dice into fine dice (about 1/8 to 1/4 inch cubes) a half cup of coconut.
15. 15
    Grate the remainder in food processor and save for other recipes.
16. 16
    Can be refrigerated for a week or frozen for 6 months.