I have a question: does anyone here know how to culture directly w / freeze
dried young coconut milk powder, coconut sap, special yogurt probiotics and pure, very high quality water?
I also used my new, favorite dried fruit — this ultra-chewy
dried young coconut that is lightly sweetened and comes snacktastic in long strips.
Not exact matches
My
youngest adds raisins or
dried cherries to this cereal as well as toasted
coconut flakes.
Activating and
drying the nuts for the base was pretty fiddly without a dehydrator (and I'm not even sure very successful) and cracking open a couple of
young coconuts to scoop out the flesh was a task in itself, especially if you don't have the special little
coconut axe!
I have made this with
young coconut meat, but good
young coconuts are such a hit or miss where I live, and I've had inconsistent results, so instead of
young coconut meat, I started using
dry, unsweetened
coconut flakes.
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
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.
So you use the
young coconuts as compared to the old
coconuts, I've been using the old
coconuts and it doesn't seem to come out well, I get no real cream or anything, I've thought maybe I've blended to long, any ideas would really help, I seem to get better milk and cream from
dried shredded, and I would think it would be the opposite.
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)