Eat lots of young
Thai coconut meat — make it into pudding, smoothies, chocolate mousse, ice cream.
Harmless Coconut ® Probiotics is a refreshing, organic blend of our critically acclaimed Harmless Coconut ® Water with young
Thai coconut meat and live probiotic cultures to support digestive and immune health.
Lemon Lime Shake 1 1/2 Hass avacado, roughly chopped 1 large cucumber, roughly chopped 1 1/2 c young
Thai coconut meat, roughly chopped 4 c young Thai coconut water 1/4 oz Stevia powder 1/2 c lemon juice 1/4 c lime juice Small pinch of Himalayan salt Combine all ingredients in a high - power blender such as a Vita Mix and blend well until completely smooth.
Harmless Coconut ® Probiotics is a refreshing, organic blend of our critically acclaimed Harmless Coconut ® Water with young
Thai coconut meat and live probiotic cultures to support digestive and immune health.
I would love to make this, but seeing as I live up north (Sweden, to be exact), young
thai coconut meat is not readily available, making the use of it unfeasible.
Thai Kitchen Coconut Milk is made from the first - pressing of fresh, ripe organic
Thai coconut meat.
Not exact matches
Entrepreneur: Dave Goodman, 38, inventor of the Coco Jack, a cutting device that rips through the fibrous shell of the young
Thai coconut for access to the water and
meat.
Kuchen Ice - Cream 2 cups raw cashews — soaked overnight 2 cups
meat of fresh young
Thai coconut 1 cup freshly squeezed apple juice 3/4 cup agave syrup or another sweetener of choice zest of 2 oranges 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 3/4 cup
coconut oil
Icing 1 cup macadamia nuts 1/2 cup cashews 3/4 cup
meat of young
Thai coconut 2 tablespoons each light agave syrup 2 tablespoons raw honey 3/4 cup
coconut oil
Vanilla Cream Filling 1 1/2 cups cashews — soaked for 4 hours 1/2 cup
meat of fresh young
Thai coconut 1/2 cup almond milk — homemade if possible seeds of 1vanilla bean 1/2 cup light agave syrup 1/2 cup
coconut oil
Rose and Lavender Parfait 6.5 oz (about1 1/2 cups)
meat of young
Thai coconut 1 1/4 cup
coconut water 1/4 cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1/4 cup cashews — soaked for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener of choice 1 teaspoon vanilla extract 1/2 tablespoon freshly squeezed lemon juice pinch of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3 cup
coconut oil — melted
Young
Thai coconuts contain lots of sweet water and tender, custard - like
meat that blend right into the sauce.
Filling 1 cup fresh carrot juice 1/2 cup
meat of young
Thai coconut 1/2 cup Brazil nut milk OR any other nut or
coconut milk 1/2 cup raw agave syrup 1/2 cup
coconut butter 1/4 cup date paste 1/2 tablespoon vanilla extract 1/2 tablespoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/2 cup Irish moss — soaked in hot water for at least 10 minutes
Coriander Bread Thins 2 cups raw cashews — soaked overnight 1 cup
meat of fresh young
Thai coconut 1/2 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1 cup water from fresh young
Thai coconut or purified water 1 tablespoon honey or another sweetener of choice 3 garlic cloves — 2 whole, and 1 finely chopped 1 small chili — 1/2 of it finely chopped 2 teaspoons coriander seeds — ground 1 teaspoon cumin seeds — ground 1 1/4 teaspoon salt freshly ground black pepper 3/4 cup brown flax seeds — ground 1/8 cup ground almonds 1 cup chopped cilantro
Coconut - Cilantro Cream Cheese 1 cup meat of fresh young Thai coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
Coconut - Cilantro Cream Cheese 1 cup
meat of fresh young
Thai coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
coconut 1/2 cup water of fresh young
Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
coconut 1/3 cup
coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice — chopped
Coconut Crust Sheets 3 - 4 cups fresh meat of young Thai coconut 1 cup coconut water — more if needed turmeric, paprika, and basil — to achieve different
Coconut Crust Sheets 3 - 4 cups fresh
meat of young
Thai coconut 1 cup coconut water — more if needed turmeric, paprika, and basil — to achieve different
coconut 1 cup
coconut water — more if needed turmeric, paprika, and basil — to achieve different
coconut water — more if needed turmeric, paprika, and basil — to achieve different colours
Roasted Garlic Creme 1 cup raw cashews — soaked 4 hours or more 1 cup
meat of fresh young
Thai coconut 1/2 cup purified water 1/2 cup
coconut oil roasted garlic cloves — to taste sea salt and freshly ground black pepper — to taste
In this recipe for gai yang, or
Thai grilled chicken, the chicken marinade is enriched with a little
coconut milk, which keeps the
meat moist during grilling.
Unlike most no - bake custards / cheesecakes, we're not using cashews in the filling, but instead it's a blend of the
coconut meat from
Thai young
coconuts and maple syrup.
Would the
meat from a young
thai coconut work?
I make a raw pumpkin smoohtie with a few chunks of raw pumpkin, 1 medium carrot, pumpkin pie spice (cinnamon, nutmeg, cloves, etc), the water and
meat from one
thai coconut and 1 Medjool date (or stevia for lower sugar), and a pinch of sea salt.
Thais put
coconut meat, water, milk in everything.
I make this but in such a basic way — with no special equipment bar a good blender... I just blend the
meat of 2
Thai Green Coconuts with enough
coconut water to make a yoghurt - like consistancy, then add 1/2 a probiotic tablet and blend again.
Soups with
Meat Asian Dumpling Soup Chicken and Corn Chowder Chicken and Vegetable Soup Creamy Tomato, Sausage and Kale Soup Faux Pho Lamb and Vegetable Soup Mexican Hamburger Soup Paleo Minestrone Sausage Noodle Soup Smoked Seafood Chowder Split Pea and Ham Soup
Thai Beef
Coconut Soup Tom Kha Gai Tomato Beef and Vegetable Soup Vegetable Beef Soup
To get the
coconut meat and water out of the young
Thai coconut, I like to use a
meat cleaver to open the
coconut, and a «
coconut buddie» to scoop out the
meat.
Lavender Ice Cream 2 cups
meat of young
Thai coconut 1 cup raw cashews 2 cups
coconut water 1 cup pitted dates or raw agave syrup 2 - 3 tablespoons edible dried lavender flowers 1 vanilla bean — both seeds and pods 1/2 cup
coconut oil
It involves the
meat from a young
Thai coconut, cocoa nibs and strawberries, which, as you might imagine, makes for a heavenly combination.
White Layer — Vanilla Cream 1 cup
meat of young
Thai coconut 1/4 cup
coconut water 1/4 cup
coconut oil 1/2 vanilla bean 1/4 cup light raw agave nectar 1/2 cup dry
coconut flakes OR cashews
Filling 2 cups
meat of fresh young
Thai coconut 1 cup water of fresh young
Thai coconut 3/4 cup
coconut oil — gently warmed in warm water or the dehydrator to soften 1/4 cup Irish moss — washed thoroughly and soaked in hot water for at least 10 minutes 1 cup each raw macadamia and raw cashew nuts — soaked for 2 - 4 hours 2 tablespoons freshly squeezed lemon juice 2 tablespoons nutritional yeast 1 - 2 teaspoons salt about 6 tablespoons purified water 1 cup of chopped olives of your favourite kind (may I suggest Cerignola olives that come with pits and taste velvety) 1 cup of chopped sun - dried tomatoes (this time I made an exception and used tomatoes preserved in olive oil instead of the dry variety) 1 packed cup fresh basil leaves — or more to taste fresh red and yellow tomatoes for garnishing — optionalIn a high speed blender, combine the
coconut meat, water and oil with the Irish moss until very smooth.
Cardamom Ice Cream 2 cups
meat of young
Thai coconut 1 cup
coconut water 1/4 cup
coconut oil 1 cup cashews 9 dates 8 - 10 cardamom pods — crushed, green shell discarded 2 vanilla beans — both seeds and pods
Orange - Cinnamon Crepes 3 cups
meat of fresh young
Thai coconut 1 orange — peeled and cut into large pieces 1/4 to 1/2 cup fresh
coconut water 1 cup golden flaxseed — ground 2 - 3 tablespoons raw agave syrup OR another sweetener of your choice 2 teaspoons ground cinnamon
Green Wrapper 3 cups zucchini — cubed
meat of 1 fresh young
Thai coconut 1/4 cup water of young
Thai coconut 1/4 cup ground golden flax seeds 1 bunch cilantro salt and pepper to taste
Mango Cones 3 cups mango flesh — chopped
meat of 1 young
Thai coconut 1/2 cup almonds — soaked overnight, skins removed 3/4 cup golden flax seeds — finely ground 2 - 3 red chili peppers — finely chopped
Thai basil leaves
Assembly 1/2 cup chopped almonds — preferably soaked and dehydrated 1 tablespoon (any) nut oil sea salt 1 head of Boston lettuce or another wrapper of choice 1 cup
meat of fresh young
Thai coconut — sliced (can be omitted, just add more avocado) 1 ripe avocado — peeled, pitted, and sliced 1 handful fresh basil and / or mint leaves 1 handful sunflower sprouts
Almond - Crusted Tofu with Roasted Garlic and Fennel Puree Asian - Style Lettuce Tacos Asparagus and Seitan Stir - Fry Avocado Tostadas Baked Barbecue Tofu Baked Risotto with Butternut Squash Barbecue - Flavored Roast Tempeh Barbecued Tofu with Hoisin Sauce Barbecue - Flavored Black - Eyed Peas and Collards Barbecue - Flavored Roasted Tempeh and Vegetables Bean Tostadas Beer - Battered Tempeh Black Bean Burritos Black Bean and Chipotle Burgers by Candle 79 Black Bean and Rice Cakes Black Bean and Sweet Potato Burritos Black Bean, Mushroom, and Quinoa - Stuffed Peppers Black - Eyed Peas and Rice Black - Eyed Peas with Butternut Squash Cajun Beans and Greens Caramelized Onion - Butternut Roast with Chestnuts Chicken - Free Nuggets Chickpea Broccoli Casserole Chickpea Tart Chick»n»n' Dumplings Chipotle Veggie - Bean Burritos Corn and Veggie Enchiladas Corned Beefless Brisket and Cabbage Crunchy Asian - Style Chicken Alternative Salad Delicata Squash Boats with Red Rice Stuffing Dijon Rice with Broccoli Don't Be Crabby Cakes Dragon Bowl with Miso - Tahini Dressing Easy Curried Sweet Potatoes Eggplant and Spicy Italian Qrunch Burger Stacks Eggplant - Wrapped Quinoa Faux Turkey Casserole Field Roast and Orzo Salad Field Roast Deluxe Wellington Fragrant Three - Mushroom Tofu Stir - Fry Ginger Hoisin Rice Noodles Greek - Style Stuffed Zucchini Grilled Eggplant and Scallions with Miso Rice by Mark Bittman Grilled Polenta Holiday Stuffed Gardein Scallopini Indian Eggplant Pilaf Kung Pao Tofu Lemony Couscous with Chickpeas Lentil Burgers Mac and Cheese Taco Casserole Mac and Cheezeburger Bake Magnificent Mixed Beans and Bulgur
Meat - free Meatloaf Moroccan Chickpea Patties Mushroom - Pea Curry Mushroom Pita Fajita with Chimichurri Nutty Noodles Oven - Cooked Chickpeas with Orange and Lemon Oven - Fried «Chicken» Pad
Thai Paella by Candle 79 Pilaf of Rice, Lentils, and Caramelized Onion Pineapple Not - so - Fried Rice Pinto Bean Sloppy Joes Pizza, Deep Dish with Vegan Pepperoni Pizza Mummies for Halloween Portobello Mini-Pizzas Portobello Mushrooms Stuffed with Tofu Portobello Sloppy Joes Pot Pie Quinoa with Lentils, Butternut Squash, and Rapini Ratatouille and Quinoa Red Lentil
Coconut Curry Savory Sweet Potato Tart Seitan and Polenta Skillet with Greens Seitan Cutlets Seitan Piccata Seitan «Jerk» Style Snow Pea and Mint Risotto Soy - Mirin Tofu over Rice with Broccoli and Peanut Sauce Spicy Peanut Noodles Street Tacos with Cilantro Cream Sauce Stuffed Gardein Scallopini Summer Rolls with Peanut Sauce Sweet and Sour Tofu with Broccoli and Almonds Sweet and Sour Veggie Skewers Sichuan Stir - fry with Fiery Peanut Sauce Thanksgiving Day Tofu ThanksLiving «Turkey» The White Pig's «Good Shepherd's Pie» Tofurky Tempeh Apple Veggie Saute Tofu - Stuffed Portobello Mushroom Tuscan White Bean Pizza Two - Bean Taco Pizza Vegetable Casserole with Biscuit Topping Veggie Kebabs with Pomegranate - Peach Sauce West Indian - Style Channa Wrap White Pizza with Caramelized Onions Wieners and Beans Wiener Wraps Wild Mushroom Risotto Wild Rice with Peas, Lemon Zest, and Tarragon Yakisoba Noodles with Tofu and Bok Choy Zucchini - Potato Casserole
The other main players on Trouble's menu are coffee, young
Thai coconuts served with a straw and a spoon for digging out the
meat, and shots of fresh - squeezed grapefruit juice called «Yoko.»
When we received our first shipment of certified organic young
Thai coconuts, they were beautiful and perfectly delicious: the
coconut water was indeed very coconutty tasting and they contained the right amount of young
coconut meat for our raw food recipes.
Young
Thai Aromatic
coconuts are world renown for both the vanilla - hinted water and the creamy jelly - like
meat, and often considered the most delicious
coconuts in the world
At the time, our kitchen and juice bar utilized tremendous amount of the cone / house shaped young
Thai coconuts for its nutritious water and
coconut meat just like every other raw food juice bars and restaurants everywhere in the New York City.
This isn't really a recipe, but I find
coconut oil especially delicious when making a
Thai curry - I just sauté
meat and vegetables in it, and then add curry paste and
coconut milk.
This is the first product using the
meat from the young,
Thai coconuts we crack for our refreshing Harmless
Coconut ® Water.
3 large Tomatoes — quartered 1 Red Pepper — quartered 1/4 Onion — chopped 1 Jalapeno — chopped (or Spur chilies, or Sambal Oelek to taste for heat) 1 Garlic clove — chopped 3/4» Ginger — minced (Galangal is preferable if available) 1/2 cup Young
Coconut meat & water or 1 cup Coconut milk 2 Tbsp Lime juice (Lemon will work as well) 1 Avocado 1 Tbsp Tamari 2 Tbsp Agave, or Coconut Sugar 2 Tbsp Olive oil 4 Basil leaves (Thai Basil is best, if not fresh or dried Basil) Dash Salt, Pepper, Cayenne, Cumin Water (depending on how much coconut water is used and for preferred thi
Coconut meat & water or 1 cup
Coconut milk 2 Tbsp Lime juice (Lemon will work as well) 1 Avocado 1 Tbsp Tamari 2 Tbsp Agave, or Coconut Sugar 2 Tbsp Olive oil 4 Basil leaves (Thai Basil is best, if not fresh or dried Basil) Dash Salt, Pepper, Cayenne, Cumin Water (depending on how much coconut water is used and for preferred thi
Coconut milk 2 Tbsp Lime juice (Lemon will work as well) 1 Avocado 1 Tbsp Tamari 2 Tbsp Agave, or
Coconut Sugar 2 Tbsp Olive oil 4 Basil leaves (Thai Basil is best, if not fresh or dried Basil) Dash Salt, Pepper, Cayenne, Cumin Water (depending on how much coconut water is used and for preferred thi
Coconut Sugar 2 Tbsp Olive oil 4 Basil leaves (
Thai Basil is best, if not fresh or dried Basil) Dash Salt, Pepper, Cayenne, Cumin Water (depending on how much
coconut water is used and for preferred thi
coconut water is used and for preferred thickness)
When bottled
coconut water first hit the market a few years ago, I was already drinking
coconut water & eating
coconut «
meat» from fresh young
Thai coconuts.
Unlike most no - bake custards / cheesecakes, we're not using cashews in the filling, but instead it's a blend of the
coconut meat from
Thai young
coconuts and maple syrup.
Coconut Mylk — Thick and dreamy, this creamy delight is made from 100 % Organic
Coconut Meat and 100 % Organic
Thai Coconut Water.
Reminiscent of a
Thai coconut curry, the spices meld into the
meat and rice, such that when one bite is swallowed I'm immediately ready for the next.