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Coconut Jerky is a Thing and You Should Try It

By Sam Slaughter Feb 17, 2017 1:00 PM

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The world of snacks can be a dangerous place.

Things can be so delicious (hello Kettle Fully Baked Potato Chips), but so, so bad for you. Sometimes, that’s okay. That’s what cheat days are for. Usually, though, you can’t pound down a tube of Pringles or an entire bag of Cheetos in one sitting, even if it does sound like the best thing to happen to the world in the past eight weeks. The trick is to find a healthy snack that also tastes delicious. Enter coconut jerky.

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Made from dehydrated coconut and spices, Brooklyn-based Cocoburg’s coconut jerky is raw, vegan, paleo, soy-free, and dairy-free, so no matter what diet you might be on or trying out, chances are you can fit this in there. To add to that, coconut jerky is rich in fiber (helping you stay fuller longer), and loaded with antioxidants, vitamins, and minerals. Each bag contains around 6g of protein, 30% of the daily value of potassium, and only around 280 calories (140 from fat).

At this point, you may be thinking, “But if the coconut is dehydrated, how is it raw?” Well, according to their website, the coconut jerky is dehydrated at 115 degrees, which the website says is the common and acceptable temperature for raw foods.

Image used with permission by copyright holder

Now, onto the jerky itself. Cocoburg produces three flavors: Original (seasoned with salt, pepper, garlic, and onion), Chili Lime, and Ginger Teriyaki. The Chili lime and the Ginger Teriyaki complement the natural flavors of the coconut meat, but the Original holds its own well (and comes closest to the flavors you might expect from a beef or turkey jerky). On the palate, the coconut jerky is not as tough as beef or turkey jerky—think instead of a texture closer to a fruit roll-up.

Each 1.5 oz bag retails for $5.99 on their website, or you can buy a three-bag sampler pack for $17.99. We recommend the latter–it’s easy to binge on an entire bag or three in one sitting.

Four Roses’ 2026 Limited Edition Small Batch is its oldest blend yet

Bottle, Whiskey, Glass

Four Roses has announced the release of its 2026 Limited Edition Small Batch Bourbon next month — and this year’s batch reaches back further than any prior release, blending bourbons aged 14 to 23 years.

The new blend from the Lawrenceburg-based distillery combines four hand-selected batches across three of the distillery’s ten recipes: 14-year-old OBSK, 14-year-old OESK, 15-year-old OESV, and a 23-year-old OESK. It’s non-chill filtered and bottled at barrel strength, 109.2 proof.

The Gold Room Is Peak Gilded Age New York Glamour

Altar, Architecture, Building

As a New England WASP, I probably have a hereditary fondness for grand old rooms. My Boston Brahmin forebears, after trading religious zeal for mercantile ambition, liked nothing better than sipping claret, playing whist, and smoking cigars in their clubhouses on Beacon Hill. In private quarters adorned with mahogany paneling, maritime paintings, and marble fireplaces, my flinty ancestors chortled deep into the night—safely removed from wives, papists, and, God forbid, Yale men.

Since moving to New York City, I’ve delighted in finding bars that feel like clubhouses frozen in the Gilded Age. The Campbell in Grand Central comes to mind. The Rose Club at the Plaza. Although much newer, the Polo Bar gussies up the blue-blood clubhouse aesthetic with fabulous fare, a trophy-laden wine cellar, and an ultra-exclusive mystique. But the apotheosis of robber-baron extravagance is The Gold Room at Lotte New York Palace.

Classic lagers to drink if you want your beer to “taste like beer”

Pilsner Urquell

When you think about the flavor of beer, what do you imagine? To me, it’s a crisp, refreshing, no-frills lager. The type of beer you’d just as likely crack open on an unseasonably warm spring day while grilling as you would after an afternoon of mowing the lawn on a hot, hazy, humid summer day. It’s light, refreshing, and tastes like beer.

That’s not to say that there isn’t a place for chocolate- and coffee-centric porters or boozy, barrel-aged stouts, or even tart, lip-smacking sour beers. There is a time and place for those and many other styles. It’s just that sometimes I want to crack open a beer and not taste an explosion of tropical fruit juices or get bashed in the head with malts or oaky wood. I want a beer that tastes the way I imagine it should. Specifically, I’m thinking about a balanced, thirst-quenching lager.