Tulum-inspired Cinco de Mayo

Since returning from my latest trip to Tulum I have been constantly craving the amazing vegan Mexican food that I ate the entire trip.  One of my favorite restaurantsThe Real Coconut, serves quesadillas made with gluten free tortillas and coconut milk based cheese.  To celebrate Cinco de Mayo I decided to recreate them!

You will want to start with making the coconut cheese since it takes a few hours to set up into a cheese-like consistency.  Below are the ingredients that you will need.  Note that if you are vegan you can supplement the gelatine for agar agar flakes. 


While the cheese is setting up you will want to make your tortillas and your cauliflower rice.  And what is good Mexican food without guac?!  My favorite recipe comes from my friend Maria from the blog Pretty Picante.  It is seriously the best guacamole you will ever have and it's so simple!  

Once the cheese is set and the tortillas are done simply spread cheese on them and add anything else in there you'd like (I added some refried black beans and cilantro).  Then heat the quesadilla in a pan on either side for 1-2 minutes.

To finish everything off I made a simple mezcal cocktail. 

And here was the final result:


You can find the recipes below.  Also how cute are these dishes?  I bought them at the Coqui Coqui in Tulum.


Coconut Cheese


1 can coconut milk (full fat)

1 tsp lemon juice

1 tsp apple cider vinegar

4T tapioca starch

2 tsp sea salt

1/4 cup nutritional yeast flakes

1 tsp garlic powder

1/2 tsp chipotle powder (or most to taste)


Place all contents into a blender and mix until frothy.  Transfer mixture into a stovetop pan and bring to a boil.  Let cool and pour into a pyrex-like container.   Cover with saran wrap and leave in the fridge to setup for 3-4 hours.  

Coconut Tortillas


2 cups Eggs (or eggbeaters)

1 cup coconut flour

1/4 cup corn meal

1 cup unsweetened coconut milk


Place all ingredients into a blender and pulse.  Let mixture sit for 30 minutes in the fridge.  Heat up a skillet and melt 2 TBS coconut oil.  Form small balls with the dough and place in the hot skillet.  Pat down the balls with a spatula until they are flat.  Cook until browned on one side and then flip and cook until browned.


Cauliflower Rice


1 head cauliflower

2 TBS coconut oil

1 clove garlic

1/2 white onion

salt and pepper to taste

Juice of two limes

1/4 cup chopped cilantro


Chop up cauliflower (removing core) and place in a blender.  Pulse until it becomes a rice-like consistency.  Heat up the coconut oil in a skillet, add the garlic and white onion and cook until fragrant.  Add cauliflower and cook for 5 minutes.  Remove from heat and season with salt and pepper, lime juice, and cilantro


Mezcal Pineapple Cocktail


2 oz mezcal (I like pechuga) 

1/3 cup pineapple

Juice of one lime


Muddle pineapple in a mixer.  Add mezcal, lime juice, and ice.  Shake until cold.  Strain and pour over fresh ice.  Garnish with pineapple.