Not exact matches
One medium - sized
coconut has approximately 400 grams of
flesh, so a
cup - sized serving represents roughly one - fifth of a
coconut.
A
cup of shredded
coconut flesh weighs 80 grams and contains 283 calories, 2.7 grams of protein, 26.8 grams of fat, 12.2 grams of carbohydrates, 7.2 grams of dietary fiber and 5 grams of sugars.
>> >> > COCO - LUSCIOUS MYLK 1
cup flesh from a young green
coconut (may need two) OR use...
Chocolate Mousse 1/2
cup meat of fresh young
coconut flesh scooped from centers of 2 avocados (see assembly instructions below) 3 tablespoons raw cacao powder 2 tablespoons carob powder 1 tablespoon mesquite powder 1 tablespoon maca powder 5 tablespoons raw agave nectar 3 - 4 tablespoons
coconut oil 1 - 2 teaspoons vanilla extract (optional)
Chop the
coconut flesh in small pieces and pour in a blender or food processor, add half a
cup of water and blend it until it is smooth.
2 large red
flesh plums (black plums work too) 6 red cherries 1/2 teaspoon ground vanilla (or 1 teaspoon extract) 2 teaspoons
coconut butter 1 1/2
cups plain soy milk (see note) 2 tablespoons chia seeds
2
cups cashews 1
cup coconut cream 1/4 teaspoon vanilla powder 2 tablespoons maple syrup
Flesh of 6 mangoes
2 1/2 pounds orange -
fleshed sweet potatoes 1/3
cup coconut milk or non-dairy milk 1 tablespoon fresh ginger, grated 1 tablespoon maple syrup, (optional) 1/2 teaspoon fine - grain sea salt 1/3
cup raw, unsweetened grated
coconut 2 tablespoons olive oil or melted butter 1/3
cup toasted macadamia nuts, chopped
2
cups soaked cashews (soak for at least 2 hours to soften and activate the nuts) 1 - 2 teaspoons vanilla powder 1 tablespoon
coconut oil 1 - 2 tablespoons rice malt syrup or maple syrup
Flesh of 2 fresh
coconuts 2 limes, juice + zest +1 extra for decoration (maybe more if you're using conventional limes)
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
Once cooled, place the squash
flesh into a blender and add 3
cups of vegetable stock,
coconut nectar, and ginger.
1 heaped
cup mixed red berries (I did fresh strawberries + frozen cherries) 1 small beet, peeled + chopped small 1/2 ripe banana (preferably frozen) 1 pitted Medjool date 1 tablespoon raw cacao powder 2 teaspoons
coconut butter (note: this is a product that contains both the oil and
flesh) 1/2 teaspoon fresh lemon juice 1/4 teaspoon vanilla extract 1
cup plant - based milk (almond,
coconut, hemp etc)
Ingredients: • 1 pound pasta (of your choice, gluten free works well with this recipe) • 2 small acorn squash • 2 Tbsp olive oil • 1 medium onion • 1/3
cup fresh basil — washed and chopped • 1 tsp salt • 1 Tbsp
coconut oil • 1
cup soft goat cheese • 1 - 2 Tbsp rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one
cup of heavy cream if cow dairy is not a concern for your family Instructions: • Cut squash in half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt
coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash
flesh from the skin and place the
flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids meal
1 lb ripe, firm Nectarines, skinned,
flesh cut from the pit and diced small 2 Roma Tomatoes, quartered, seeded and diced small (drained of juices) 1 large Garlic clove, pressed or minced fine 1/4
cup sun - dried Apricot Vinegar, or you can use
Coconut Vinegar, Apple Cider Vinegar, or Spicy Pecan Vinegar 3 Tbsp
Coconut Crystals 1 teaspoon Sweet Curry Powder 1/4 tsp salt
Cup of
coconut cream (I usually make my own version by simply blending the
flesh from a young
coconut with some purified water to desired constancy)