Young coconut, with its sweetness and tender texture, resembles udon in this Asian-inspired raw noodle dish. This can also be a great showcase for kelp noodles.
To prepare the coconut meat, cut coconuts in half and spoon out the meat. Try to keep pieces as large as possible.
Julienne the coconut into noodle thickness and set aside.
To finish the dish, in a bowl, toss the coconut with the sesame seeds (reserving some for garnish), sesame oil, lemongrass, tamari, chives and chile together well.
Just prior to plating, toss with the cilantro, mint and basil, then garnish with a sprinkle of sesame seeds.
For a warm option, spread on dehydrator sheets and dehydrate at 115°F (45°C) for 1 hour.
For another option, serve in lettuce cups, topped with Almond Chile Sauce.