To all those who asked about the substitute
for young coconut meat, there is nothing quite like it.
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.
Panna Cotta (adapted from Living Raw Food) 4 cups
coconut milk (see below) 1/2 cup Irish moss — thoroughly rinsed and soaked in hot water
for at least 10 minutes 1 cup
meat of fresh
young coconut 1/2 cup raw agave syrup OR another sweetener of choice seeds from 2 vanilla beans 1/2 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
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
This recipe is
for the milk and
meat of mature, brown hairy
coconuts, or
for canned
coconut milk — both of which are more available to most Americans than
young coconuts.
Young coconut meat blended into a green smoothie (which is high in vitamin C, great
for the immune system), or can be eaten straight.
It involves the
meat from a
young Thai
coconut, cocoa nibs and strawberries, which, as you might imagine, makes
for a heavenly combination.
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.
I have even seen
young coconuts for sale already opened with the fresh
meat and the
coconut water packed separately at places like Whole Foods if you have one near you.
There's a lot of your recipe that ask
for the
meat of one
young coconut, but I wonder what quantity it represents.
Unfortunately,
young coconut meat is not an easily obtainable ingredient
for the majority of people.
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.
Young coconuts will also contain a soft, pudding - like
meat that is high in protein and can be used
for a myriad of recipes.
In order to meet the increasing demands of distributors,
coconut harvesters are being pushed to gather
coconuts at a
younger and
younger age, well before the
meat is mature enough to be used
for milk or oil.
Made with 2 pure ingredients of
young coconut (water and
meat) and Himalayan salt
for a convenient healthy bread or tortilla food alternative.
This is the first product using the
meat from the
young, Thai
coconuts we crack
for our refreshing Harmless
Coconut ® Water.
1
young coconut (water and
meat) 2 frozen ripe bananas 1 cup of frozen mango A few sprigs of fresh mint 1 date
for extra sweetness Dash of cinnamon (optional) A little filtered water if necessary
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coconutcoconut items
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)
I have been making this recipe
for 10 years except I use
young coconuts... the water and
meat!