If you can't find, however, it's really worth grating your own from
fresh coconut flesh because I tried this once with dried shredded coconut and it wasn't nearly as good.
This coconut oil is made from the first pressing of
fresh coconut flesh, leaving the medium - chain fatty acids, nutrients, mild coconut flavor and smell intact.
1 c pitted dates 1 c raw almonds, soaked overnight 1 c coconut butter (I used this to avoid labor) or
fresh coconut flesh 1/2 c fresh ginger, chopped 1 tsp Himalayan pink salt or other flaky salt, plus more for garnish 1 c freshly squeezed lemon juice (I used meyer lemons) 1/4 c lemon zest 1/2 c coconut oil
Under hygienic conditions and with constant quality control
the fresh coconut flesh is first cold pressed, then filtered.
Not exact matches
Or am I to use a
FRESH coconut and toast the
flesh?
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)
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)
Fresh young
coconut flesh is another great ingredient for creating beautiful creamy raw desserts.
I love this recipe, I have adapted it a little and use
fresh from the
coconut,
flesh instead of zucchini and add a little
fresh coconut water, cacao butter and a teaspoon of maca... love this.
Our Organic Raw Virgin
Coconut Oil is carefully pressed from the
flesh of
fresh coconuts to retain its wonderful flavour and nutrients.
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)
There is so much you can do with the humble
coconut — it just blew my mind that you could make soft wraps with the
fresh flesh!
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
The
flesh and milk of
fresh coconuts do contain oils that may cause stomach upset, loose stools or diarrhea.