Step 1

Make the marinade: In a medium bowl, whisk together the caper juice, lemon zest, lemon juice, olive oil, and garlic.

Step 2

Cut the coconut into ½-inch (1 ¼ cm) wide strips and add to the marinade. Cover and refrigerate for 2–4 hours.

Step 3

Heat 1 inch (2 ½ cm) of canola oil in a large, high-walled skillet over medium-high heat until it reaches 375°F (190°C). Set a wire rack inside a baking sheet or line with paper towels and set nearby.

Step 4

In a medium bowl, whisk together the all-purpose flour, semolina flour, and salt.

Step 5

In a second medium bowl, whisk together the non-dairy milk and apple cider vinegar.

Step 6

Working in batches, remove the coconut meat from the marinade and transfer to the non-dairy milk mixture. Allow any excess liquid to drip off, then transfer to the flour mixture, tossing to coat.

Step 7

Working in batches to avoid overcrowding the pan, fry the battered coconut meat for about 2 minutes, until golden brown. Transfer to the wire rack to drain and immediately season with salt and lemon juice.

Step 8

Garnish the coconut calamari with the parsley and serve hot with warm marinara sauce and lemon wedges alongside.

Step 9

Enjoy!