I love coconut! There are so many ways to use coconut in different recipes both sweet and savoury. If you have never used a young coconut have a little read about them.
Also if you’ve never opened a young coconut, here is the tutorial I wrote on how to do that (click the small picture below):
Here are other recipes that feature coconut:
How to make ‘Instant’ Coconut Ice
Recipe: Tropical Whole Fruit Juice + How To Make Juice In A Blender (Video & Recipe)
Homemade Bounty Bars (With Real Food Ingredients)
How to Make Dairy-Free Coconut Cream from a Young Thai Coconut
How to Make Dairy-Free Coconut Cream from a Young Thai Coconut
Allergen info/recipe info: This recipe is dairy-free, sugar-free , egg-free and gluten-free. Also no BPA (Bisphenol phosphate) as you would get from canned coconut cream!
This coconut cream freezes well.
Makes: about 1/2- 1 C. of coconut cream
Ingredients:
- Coconut ‘meat’ from one young thai coconut
- 2 Tbsp. coconut water from the young thai coconut (or enough coconut water to make a creamy consistency)
- 1 tsp. lecithin granules (non-gm soy or sunflower lecithin granules) (optional- it makes it extra creamy)
How to:
Scrape out the coconut meat from a young coconut. Add it to a food processor or blender along with the coconut water. Add lecithin if using and blend until you get a thick coconut cream! Easy! Use however you may use coconut or a dairy-based cream.
You can use it on:
A fruit salad mixed with passion fruit
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