I, too, have been surprised at all the fantastic ways you can incorporate
coconut water into recipes for a subtle, not over the top hit of coconut flavor.
How to: Pour
coconut water into an ice cube tray and place a berry (fresh or frozen) in each cube.
Pour
coconut water into a glass container or fermenting crock.
It's mornings like those where I hate to get out of bed, but I know that I need to get a good breakfast and
some coconut water into my system.
Directions: Open the coconut, pour
the coconut water into a high - speed blender.
Once you crack open the young coconuts, and remove the top (especially easy with the Coco Jack) then pour
the coconut water into a large glass (to drink later), and scoop out the coconut meat from the insides.
Pour the pineapple
coconut water into the prepared glasses, and finish with an extra squeeze of lime if you like.
I like to smuggle
coconut water into the movies with me when I go to keep myself away from soda, as part of an «indulgence» meal:D Your recipe sounds great though, as does the one posted!
Pour the gorgeous
coconut water into Vitamix.
When thoroughly chilled, being careful not to shake, open up the two cans of straight coconut milk and (depending on whether you have opened the can with the cream or liquid layer at the top) either tip off
the coconut water into a glass and scoop out the coconut cream that is left into a bowl, or scoop the coconut cream off the top to a bowl and pour the leftover coconut water into a glass (save the coconut water to drink or put in a smoothie).
Not exact matches
Pastry 3/4 cup / 100 g oat flour (or 1 cup / 100 g rolled oats mixed
into flour in a food processor) 1/3 cup / 50 g rice flour 1/2 cup / 50 g almond flour 2 tbsp potato starch or arrowroot 1/2 tsp sea salt 90 g / 3 oz chilled butter or solid
coconut oil, cut
into dices 3 - 4 tbsp ice - cold
water
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups
water sea salt — to taste 2 tablespoons neutral
coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn
into bite - size pieces
Soak the dates in a bowl of hot
water for 20 minutes, then drain and put them
into a blender with the
coconut milk,
coconut oil, salt and vanilla powder.
8 fresh poblano chiles, seeded, de-veined, roasted, and peeled 1 quart
water 3 cups sugar 1 teaspoon vanilla extract 1 quart
water 3 cups sugar 1 teaspoon vanilla extract 2 cups freshly grated
coconut 6 medium dried apricots, cut
into thin strips for garnish
Can be blended
into almond milk,
coconut milk, or plain
water.
Young Thai
coconuts contain lots of sweet
water and tender, custard - like meat that blend right
into the sauce.
1 kg pumpkin, cut
into large cubes 2 — 3 carrots (about 250g), cut
into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of
water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups
water 1/2 cup canned
coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
Put these pieces
into a blender along with the reserved
coconut juice and 2 cups of
water.
Watermelon juice is yummy as - is, but apparently mixing it with strawberry juice and
coconut water turns it
into heaven in a glass!
For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess
water (lay tofu on a cutting board, top with lots of paper towels, and then top with a heavy book or pot); (2) chop the tofu
into cubes; (3) toss tofu with 1 1/2 tablespoons of
coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted
coconut oil and red chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.
Once you have squeezed out as much liquid as you can, place the
coconut back
into the blender and combine with 2 cups of boiling
water.
Add all the ingredients
into a clean food processor again: cashews, warm but not hot
coconut oil, lemon juice, agave nectar, vanilla extract,
water.
Asian eggplant, cut
into 3 x 1 / 2 - inch pieces 2 tbsps vegetable oil 1 medium onion, quartered lengthwise and sliced thinly 2 tsps garlic, minced 1/4 cup Chinese cooking wine, sake, or
water 1/2 cup Vietnamese stir - fry sauce (see below) 1/2 cup + 2 tbsps
water 1/4 cup unsweetened
coconut milk, stirred 2 tsps Asian chili paste 4 green onions, green parts only — cut
into 3 / 4 - inch pieces
You can mix the
coconut oil
into lemon
water or plain organic yogurt if you can't tolerate the oil on its own.
When the cupcakes are totally cool, make the frosting: scrape all of the
coconut cream out of the can and
into a cold bowl (do not add the little bit of
coconut water or juice in the can — just the thick, white cream).
Remove lid, gently scoop thick cream
into a bowl leaving all
coconut water in the can.
Since
coconut milk in a can separates
into water + cream when chilled, I always blend it with an immersion blender (you can use a regular blender, hand mixer, or just whisk it) to get a smooth consistency before adding it to my batter.
4 ripe frozen bananas (peeled and cut
into pieces) 1/2 tsp ground vanilla 2/5 cup milk (I used half
water half
coconut milk) 100 ml
When I made the batter I used pineapple juice in place of the
water called for on the box and I stirred in some of the shredded
coconut into the batter.
But one day while making regular
coconut milk kefir, I accidentally dumped my
water kefir grains (instead of the milk kefir grains) and about 1/4 cup of pre-made
water kefir
into the wrong container.
Transfer the cooled
water and sugar mixture
into a pitcher or a quart measuring cup then add the
coconut milk and the rose
water.
When you are ready to make the cream, open the tin, scrape the
coconut cream straight
into a bowl, leaving the
water at the bottom.
Or fill them with smoothie ingredients — when you're ready for a smoothie, just add
coconut water or almond milk, blend, and pour it back
into the jar to enjoy.
Here is an example of a can of
coconut milk that separates well
into cream /
water: http://amzn.to/2sHNmwk I also buy small cans of
coconut cream only, in order to easily make whipped cream: http://amzn.to/2sHQcBq — I know that in some grocery stores you can also buy
coconut cream in larger cans too, I like the smaller ones since I often don't use a lot at once.
Pour your
coconut milk (and
water if using full fat
coconut milk)
into your crock pot, and add your curry paste (and garlic cloves if you are using them).
Starting off in 2005 selling 100 % pure
coconut water, the company has now branched out
into other
coconut products.
1 pound (450 g) rhubarb, cut
into 3 - inch pieces 3 tablespoons sugar 1 vanilla bean, split lengthwise and seeds scraped 2 eggs 1/4 cup (60 ml)
coconut milk 1 teaspoon orange flower
water 8 ounces (225 g0 strawberries
When it looks like all of the
water has absorbed
into the rest of the ingredients, stir in the
coconut cream.
organic brown rice spaghetti pasta Filtered
water, enough to boil pasta 2 TBL organic, grassfed butter or pure
coconut oil 1 pound pasture - raised, organic chicken breasts, cut
into 1/2» chunks 1 large organic onion, diced 1 medium organic red bell pepper, diced 3 - 4 ribs organic celery, diced 1/2 cup mushrooms, diced 2 - 3 cloves organic garlic, minced 1 TBL arrowroot powder (or non-GMO cornstarch) 1 tsp (or more, to taste) unrefined sea salt Freshly ground black pepper, to taste 1/8 tsp ground white pepper Dash cayenne powder 1 1/2 cups organic, grassfed cream 2 cups shredded organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk parmesan (optional)
While the results were promising, the amount consumed was significantly higher than the amount of
coconut water consumed by most people, and scientists concluded that further long - term study on humans was needed, particularly research that took
into consideration the practical consumption habits of
coconut water.
Pour the
coconut milk and
water into the pot with the chicken, and reduce the heat down to medium to bring to a simmer.
The
coconut milk will separate
into coconut cream (that you'll need in this recipe) and
coconut water (which is great in smoothies).
2 tbsp ghee,
coconut or olive oil 1 tsp cumin seeds 1/2 tsp ground turmeric 1/2 tsp ground cardamom 1/2 tsp ground cilantro 1 pinch ground cayenne 1 inch fresh ginger, minced 4 garlic cloves 1 large red onion, diced 2 medium size sweet potatoes, cut
into bite - size pieces 1 fennel bulb, halved and thinly sliced 1 cup lentils, rinsed 2 cups
water 2 — 4 tbsp sauerkraut, more for serving 1 -2 tbsp honey salt & pepper, to taste
«In addition to VCO, we will also venture
into the business of manufacturing
coconut water concentrate [CWC],» Gersappe continues.
The
coconut water often replaces lunch, while the meat goes
into all kinds of tasty dishes.
1 tbsp cold pressed
coconut oil, ghee or olive oil 1 yellow onion, finely chopped 2 cloves garlic, finely chopped 2 tbsp fresh ginger, finely chopped or 1 tsp ground 2 tbsp fresh turmeric, finely chopped or 1 tsp ground 1 pinch ground cayenne pepper or more to taste 3,5 cups / 800 ml canned plum tomatoes 1/2 cup / 125 ml uncooked red lentils, rinsed 2 cups / 500 ml
water 1 tsp coarse sea salt 1 broccoli, cut
into bite - size pieces 1 fennel, thinly sliced 1 zucchini, cut
into bite - size pieces 1 handful green beans 1 cup / 400 ml cooked butter beans
1/2 cup tamarind pulp 3/4 cup
water 4 green chiles such as jalapeños, seeds and stems removed, sliced
into rings 1 cup chopped shallots 5 cloves garlic, minced 2 tablespoons finely chopped fresh ginger 3 tablespoons vegetable oil 1 teaspoon ground cayenne 1 3 - pound chicken, skinned, boned, and cut
into 1 - inch cubes 1 1/2 cups
coconut milk, see recipe, here 4 green New Mexican chiles, roasted and peeled, stems and seeds removed, chopped
1 teaspoon thin slices peeled galangal 1 clove garlic, peeled 1 1/2 tablespoons finely julienned kaffir lime leaves 1/4 teaspoon turmeric powder 1/4 cup minced lemongrass 5 dried piquin chiles, seeded and soaked 10 minutes in lukewarm
water, chopped fine 2 tablespoons fish sauce (Nam Pla) 1 egg, well beaten 2 tablespoons granulated sugar 2 cups
coconut milk (not
coconut cream) 1 1/2 pounds snapper (or catfish or trout) fillets, sliced
into strips 1 / 2 - inch thick 8 banana leaves, cut 14 inches by 10 inches 1/2 pound fresh spinach, stems removed
2If the
coconut cream has separated from the
coconut water in the can, pour off the
water into a saucepan keeping the cream aside for later.
ingredients ROASTED RHUBARB AND STRAWBERRIES: 1 quart strawberries (hulled, sliced 1 / 2 - inch thick) 2 bunch rhubarb stalks (about 10 stalks, cut
into 1 — 1 1/2 - inch pieces) 1/4 cup sugar (divided) TART SHELL: 1 sheet puff pastry (thawed) all - purpose flour (for dusting) 1 egg (lightly beaten) 1 teaspoon
water ROASTED STRAWBERRY COMPOTE: 1 recipe roasted strawberries (above) 2 tablespoons
water 2 tablespoons sugar 1 tablespoon lemon juice LEMON RICOTTA FILLING: 2 cups whole milk ricotta 1 and 1/2 tablespoons
coconut oil 2 tablespoons sugar 1 lemon (zested) 1 teaspoon Kosher salt TO SERVE: 2 tablespoons granulated sugar 1 tablespoon fresh basil leaves (finely chopped) 2 teaspoons lemon zest