Coconut Crusted Tempeh Skewers with Mango Salsa

coconut crusted tempeh skewers
Prep Time
30 min
Cook Time
10 min
3-4 servings

Tempeh is often a mysterious ingredient, and many people aren’t quite sure how to cook it. This is the perfect recipe if you’re new to the tempeh game – or if you’ve been eating it for years. The coconut provides a nice crisp coating and the mango salsa adds a refreshing, sweet and zesty component.

Craving more summer vegan recipes? Try this summer rainbow ratatouille.



brick of tempeh, sliced into 1-inch cubes

For the tempeh marinade

cup coconut oil, melted
cup coconut milk
1 ¼
cups unsweetened shredded coconut
cup sesame seeds
tsp sea salt

For the mango salsa

mango, cubed
green onion, sliced thinly
cup diced tomatoes
cup roughly chopped fresh cilantro
tsp extra virgin olive oil
lime, juiced
Pinch of sea salt
Pinch of pepper

For the topping

cup chopped fresh cilantro


The ingredients needed for tempeh skewers laid out, including bread crumbs, cubed tempeh, and the fixings for a fresh salsa
Step 1

Melt the coconut oil and whisk together with coconut milk.

Step 2

In a separate dish, like a wide bowl or pie plate, combine the shredded coconut, sesame seeds and sea salt.

Step 3

Slice the tempeh into cubes, dip them in the coconut liquid mixture and then into the coconut coating, place them on a plate.

Chunks of tempeh being dredged in bread crumbs
Step 4

Repeat until all cubes are well coated. Work quickly so the coconut oil doesn’t harden, then thread the tempeh onto skewers. If you’re using wooden skewers, make sure you soak them first.

Step 5

Heat your grill or BBQ to medium and oil well with coconut oil.

Step 6

Place the tempeh on your grill for 2 to 3 minutes per side, don’t cover the grill. The coconut coating on the tempeh will burn if it’s left on the grill too long, so don’t overdo it.

Step 7

Meanwhile, combine the salsa ingredients together.

Step 8

Garnish the tempeh skewers with fresh cilantro and serve with mango salsa on the side.

A plate of crunch tempeh skewers with fresh mango and herbs

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