‘'Every dish is designed to nourish and support both the body and soul down to a cellular level without dismissing the importance of flavor” says Daniella Hunter, the creative food maverick behind the beachside eatery.
Sitting above pristine white sands and looking out to the azure blue Caribbean seas certainly aids the restaurant's dining philosophy that eating is a regime for both personal and planetary sustainable living.
Gluten-free, dairy-free and largely grain-free, the dishes at The Real Coconut are inspired by the sustenance of Mother Nature's coconut and were developed by Daniella in her Tulum home through trial and error and inviting guests over for dinner party tastings.
The result is a unique and revitalising menu filled with energy-boosting, health-optimising dishes.
Upon arrival at Sanara, after a 12 hour journey from New York (note, the flight is actually only 4 hours from JFK to Cancun) I was starving. After checking into my room I headed straight for The Real Coconut and ordered Coconut Quesadillas and Fish Tacos, with a lime and basil-infused soda. Over the next six sun-soaked days on the Mayan Riviera I tried various different dishes.
Super Green Bowl – a tumbled salad of locally grown greens topped with hemp seeds and served on an avocado gazpacho.
The Nacho Bowl – complete with grain-free, coconut flour tostada chips drizzled with melted chipotle coconut cheese, guacamole and pico de gallo salsa.
The Hemp Burger & Malanga Fries – made from toasted hemp tahini, sweet potato, spinach and fresh herbs.
Choco Nutty Smoothie – Mexican cacao powder, medjool dates, frozen bananas, vanilla and almond butter blended with home-pressed coconut milk and ice. Does it get any better?
Then there were eggs or pancakes for breakfast, various cold-pressed juices and a smooth and creamy broccoli soup.
Click image to view.