We have taste tested and found that
fresh coconut water tastes best fresh and frozen or tetrapak coconut water tastes better as kefir.
Not exact matches
Coconut milk, coconut water and shredded coconut makes this chia pudding with fresh raspberries taste just like va
Coconut milk,
coconut water and shredded coconut makes this chia pudding with fresh raspberries taste just like va
coconut water and shredded
coconut makes this chia pudding with fresh raspberries taste just like va
coconut makes this chia pudding with
fresh raspberries
taste just like vacation.
2 tbsp cooking fat of choice (lard, ghee, butter, olive oil,
coconut oil, etc.) 1 large onion (or 2 small) 3 ribs celery 3 cloves garlic 6 carrots, peeled 1 medium beet, peeled 1 bay leaf 1 1/2 cups
water 1/4 cup
fresh basil Salt to
taste
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
Lemon Plum Salad Poppy seed dressing 3 tablespoons raw sesame tahini 1 tablespoon raw honey 1 tablespoon poppy seeds, or more to
taste Juice of 1/2 lime 1 ripe lemon plum — pitted 4 tablespoons
fresh coconut water or purified
water sea salt to
taste 1 tablespoon macadamia nut oil (optional)
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
3 bundles callaloo or 3 bunches
fresh spinach, washed, tough ribs removed, coarsely chopped 4 cups
coconut milk (made by soaking 4 cups grated
coconut in 4 cups of hot
water for 1/2 hour, then straining it) 2 cups milk 2 cloves garlic, minced 2 medium onions, chopped 1 bunch scallions, chopped 1/4 pound pumpkin or Hubbard squash, peeled and coarsely chopped 1/4 pound butter Salt and pepper to
taste Habanero hot sauce to
taste
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
10 dried red chillis, such as Piquins, stems and seeds removed, soaked in hot
water for 30 minutes, then coarsely chopped 2 cups grated
coconut (
fresh preferred) 5 cups
water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots, sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to
taste
Roasted Garlic Creme 1 cup raw cashews — soaked 4 hours or more 1 cup meat of
fresh young Thai
coconut 1/2 cup purified
water 1/2 cup
coconut oil roasted garlic cloves — to
taste sea salt and freshly ground black pepper — to
taste
* 1/2 cup roasted cashews * 1/4 cup toasted, unsweetened, dried
coconut * 1/2 medium onion, roughly chopped * 1/4 cup canned diced tomatoes * 2 Tablespoons
water * 1 teaspoon cayenne * 2 teaspoons ground fennel * 2 teaspoons ground cumin * 1/2 teaspoon fenugreek seeds * 1 Serrano pepper, quartered lengthwise * 1/2 cinnamon stick * 1/2 teaspoon
fresh minced ginger * 2 pounds boneless chicken (I used thighs) * 2 Tablespoons oil * 1 can (~ 15 ounces)
coconut milk * Salt and pepper to
taste
2 tablespoons
coconut oil or olive oil 2 garlic cloves, minced 1 cup finely chopped onion 8 — 10 medium mushrooms, finely chopped 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped red bell pepper 1/2 cup finely chopped carrots 1 jalapeño pepper or other hot pepper, seeded and minced (optional) 1 cup frozen corn kernels 1 teaspoon ground cumin 1/2 teaspoon ground coriander 2 tablespoons chili powder, or to
taste 2 teaspoons sea salt, or to
taste 1/2 teaspoon black pepper 1 28 - ounce can diced tomatoes 1 15 - ounce can tomato purée 1 15 - ounce can kidney beans, drained 1 15 - ounce can black beans, drained 1 15 - ounce can red beans, drained 2 1/2 cups
water 1/2 cup dry bulgur wheat Hot sauce or cayenne pepper (optional) 1/4 cup minced
fresh cilantro, for garnish Tofutti sour cream, for garnish (optional)
These
coconut are a
fresh water varietal that yield a more delightful
taste than the salty flavor that accompanies more commonly coastal
coconuts.
I must admit though that I'm not a fan of any of those prepackaged
coconut waters at the supermarket - they don't
taste anywhere as nice as a
fresh young
coconut cracked open.
I substituted organic
coconut oil for the butter and
water with some vanilla (since I didn't have any
coconut water that I wanted to use) for the milk and it
tastes great — especially along with
fresh organic blueberries.
1/2 cup dried lentils, rinsed (I used small black beluga lentils but green ones would work well too) 1/2 cup uncooked coarse bulgur 1/4 cup tahini 3 garlic cloves, minced or pressed 1/2 cup
fresh lemon juice (from 2 large lemons) zest from 2 lemons 1/4 cup nutritional yeast 2 tbsp extra virgin olive oil 1/2 tsp sea salt + freshly ground black pepper, or to
taste 2 tbsp
water, or as needed 1 tbsp
coconut oil 3 cups chopped leek, white and green parts (1 large leek) 4 garlic cloves, minced 3 cups chopped red bell pepper (2 red peppers) 1 cup chopped snow peas 1 cup chopped tomato (2 small Roma tomatoes) 3 cups spinach, destemmed and roughly chopped
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of
fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to
taste Freshly ground black pepper to
taste 1 - 15 ounce can
coconut milk or lite
coconut milk 2 cups
water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of
water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup
fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
Curried Tomato and
Coconut Soup with Garlic Chickpeas 4 tbls olive oil 300g 1 large onion, roughly chopped 4 cloves of garlic, finely sliced 20g 5 cm piece of fresh ginger, sliced 5g 2 cm piece of fresh turmeric root, sliced or 1/2 tsp of turmeric powder 2 tsp garam masala 1 tsp ground coriander 1 tsp ground cumin 1/2 tsp dried chilli flakes 1 tsp sea salt (+ more to taste) Black pepper, to taste 800 ml 2 x 400g tins of crushed tomatoes 650 ml 2.5 cups vegetable stock (or water + stock cube) 200g 1.5 cups cooked chickpeas (or 1 x 400g tin, drained and rinsed) Flaky sea salt 1 cup 270 ml tin of full fat coconut cream (o
Coconut Soup with Garlic Chickpeas 4 tbls olive oil 300g 1 large onion, roughly chopped 4 cloves of garlic, finely sliced 20g 5 cm piece of
fresh ginger, sliced 5g 2 cm piece of
fresh turmeric root, sliced or 1/2 tsp of turmeric powder 2 tsp garam masala 1 tsp ground coriander 1 tsp ground cumin 1/2 tsp dried chilli flakes 1 tsp sea salt (+ more to
taste) Black pepper, to
taste 800 ml 2 x 400g tins of crushed tomatoes 650 ml 2.5 cups vegetable stock (or
water + stock cube) 200g 1.5 cups cooked chickpeas (or 1 x 400g tin, drained and rinsed) Flaky sea salt 1 cup 270 ml tin of full fat
coconut cream (o
coconut cream (or milk)
1/2 cup raw pepitas 3 cups fairly tightly packed chopped kale 2 1/2 cups
water 3 tablespoons freshly squeezed lemon juice 1/4 cup apple juice 1/2 cup mashed avocado 1 tablespoon peeled and minced
fresh ginger 1 teaspoon seeded and diced hot pepper 1 1/2 teaspoons sea salt, or to
taste ¹ ⁄ 8 teaspoon ground black pepper Pinch of cayenne pepper 1/4 teaspoon chipotle chile powder, or 1/2 teaspoon chili powder (optional) 1 tablespoon
coconut oil or olive oil (optional) 2 teaspoons wheat - free tamari or other soy sauce, or to
taste (optional) 1 tablespoon minced
fresh cilantro 1/4 cup seeded and minced red bell pepper, for garnish
Harmless Harvest 100 % Raw
Coconut Water: Some coconut waters just taste like milky water, but Harmless Harvest is like sipping straight out of a fresh c
Coconut Water: Some coconut waters just taste like milky water, but Harmless Harvest is like sipping straight out of a fresh coc
Water: Some
coconut waters just taste like milky water, but Harmless Harvest is like sipping straight out of a fresh c
coconut waters just
taste like milky
water, but Harmless Harvest is like sipping straight out of a fresh coc
water, but Harmless Harvest is like sipping straight out of a
fresh coconutcoconut.
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.
Green Wrapper 3 cups zucchini — cubed meat of 1
fresh young Thai
coconut 1/4 cup
water of young Thai
coconut 1/4 cup ground golden flax seeds 1 bunch cilantro salt and pepper to
taste
FOR THE CHICKEN MARINATE • 8 chicken thighs • 3 tablespoons olive oil • 1/2 teaspoon cayenne • 1/2 teaspoon black pepper • salt to
taste • 1/2 teaspoon paprika • 1 teaspoon tomato paste • 3 tablespoons
fresh lemon juice • zest of a lemon • 1 teaspoon minced garlic • 1 teaspoon herb de Provence (mixed herb, Optional) FOR THE SAUCE • 4 medium sweet peppers, sliced thinly • 1 large green pepper, sliced thinly • 2 cups
coconut milk • 1/4 cup chicken broth or
water (optional) • 1 small yellow onion, chopped • 2 garlic cloves, chopped • 1 teaspoon
fresh grated ginger • 2 - 3 tablespoons almond butter, packed • 2 teaspoons
coconut oil (any oil will do) • 2 tablespoons tomato paste • 1/2 teaspoon cumin • 1/2 teaspoon cayenne • salt and black pepper to
taste
Ingredients 1 block of ramen noodles 2 cups boiling
water 1/4 cup canned full fat
coconut milk sriracha to
taste (I used about 2 tablespoons) salt to
taste half a block of firm tofu a handful of chopped peanuts (roasted and unsalted) 1 scallion, chopped few pinches of
fresh cilantro leaves
fresh lime wedges
2 onions, finely chopped 5 cloves of garlic, finely chopped 4 peppers, I used one each green, red, yellow and orange cut into 1 inch chunks 4 medium zucchinis cut into cubes 6 - 8 cups of
fresh button mushrooms, sliced 1 cup frozen peas 1 cup almond milk 1 cup
water 1/4 cup dessicated
coconut, NOT SWEETENED 1/4 cup raw cashews 1 - 2 Tbsp curry powder (start slow then add more to
taste) a few dashes of cayenne pepper
Dressing 1 cup sunflower seeds (soaked overnight) 1/4 cup hemp seed oil 1/4 cup
water 1 bunch
fresh coriander, chopped 1 bunch
fresh mint, chopped The juice of two limes 1
fresh red chilli 1 Tbsp
coconut sugar 1/2 tsp cumin seeds, soaked overnight 1/2 tsp fennel seeds, soaked overnight 1/2 tsp coriander seeds, soaked overnight Salt and pepper to
taste
While nutrition and
taste get top billing for this new beverage, what's most unique about this drink is that consumers add their own liquid —
water,
coconut water, almond milk or milk — to the single - serve «shake and drink» bottle to create a
fresh, delicious, customized smoothie they can simply shake and drink anytime, and easily take with them anywhere.
To test if a
coconut is
fresh, pound a nail into one of the «eyes,» drain the
coconut water and
taste.
This apple and mint one is just perfect for me, the cucumber, green tea and lime wake me up with their
fresh taste, the
coconut water and apple give a slight sweetness while the kale makes everything even healthier.
Ugh, the
taste of
coconut water is turning my stomach, how about a
fresh espresso?
2 - 3 tablespoons stable cooking fat (
coconut, ghee, chicken schmaltz) 2 red bell peppers, diced 1 small onion, diced 1 clove garlic, minced 1 large potato, diced 1 celery spear, chopped 1 carrot, diced 1 inch
fresh ginger, peeled / minced 2 cups chicken stock, plus
water if desired 1/2 bunch
fresh cilantro, stems removed and chopped fine 1/2 teaspoon each of fennel seed and cumin 1/4 teaspoon each of turmeric and cayenne juice of 1/2
fresh lime salt / pepper to
taste plain yogurt for topping
Since centuries ago,
coconut water has been known and consumed by people because it is
fresh and
tastes good.
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 thick
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 thick
Water (depending on how much
coconut water is used and for preferred thi
coconut water is used and for preferred thick
water is used and for preferred thickness)
• 4 large carrots, grated • 1 small daikon radish, peeled and grated • 1 English cucumber, thinly sliced • 1/4 cup (60 ml) GF rice vinegar • 1 tablespoon sugar • 1/4 teaspoon salt, plus more to
taste • 2 avocados, halved and pitted • 1 - inch (2.5 cm) piece ginger, peeled and minced • 2 tablespoons to 1/4 cup (60 ml)
water • 1 tablespoon
fresh lime juice • 1 garlic clove • 1 tablespoon
coconut oil (OF: omit) • One 16 - ounce (454 g) package sprouted or extra-firm tofu, drained and cubed • Black pepper • 8 ounces (227 g) brown rice noodles • 2 cups (210 g) mung bean sprouts • 1/2 cup (30 g) chopped cilantro • Unsalted peanuts • Chili sauce, such as Sriracha sauce, optional
* 1/2 cup roasted cashews * 1/4 cup toasted, unsweetened, dried
coconut * 1/2 medium onion, roughly chopped * 1/4 cup canned diced tomatoes * 2 Tablespoons
water * 1 teaspoon cayenne * 2 teaspoons ground fennel * 2 teaspoons ground cumin * 1/2 teaspoon fenugreek seeds * 1 Serrano pepper, quartered lengthwise * 1/2 cinnamon stick * 1/2 teaspoon
fresh minced ginger * 2 pounds boneless chicken (I used thighs) * 2 Tablespoons oil * 1 can (~ 15 ounces)
coconut milk * Salt and pepper to
taste
4 cups
water 3 cups whole organic
coconut milk 2 cans of tomato paste 3 cloves
fresh pressed garlic 4 or 5
fresh minced basil leaves Salt and pepper to
taste
2 - 3 boneless, skinless chicken breasts — frozen is fine 8 - 10 cups
water 2 big spoonfuls Better than Bullion (more or less to
taste) 1/2 onion, chopped 1 tsp
fresh ginger, grated 3 - 4 cups carrots, chopped 2 - 3 cups celery, chopped 6 - 8 garlic cloves, minced 1 tsp ground turmeric 1 package riced cauliflower (
fresh or frozen, or very finely chopped) A few dashes fish sauce (if you have it) 1/2 T. dried basil 3 T.
coconut aminos (use soy sauce if you don't have aminos, but just 2 T.) A few noodles, if you please 1.5 tsp sea salt, more or less to
taste 1/4 tsp black pepper, more or less to
taste
1 medium spaghetti squash (mine weighed 1.25 kg) 1 tablespoon olive oil, divided sea salt & ground black pepper, to
taste 2 tablespoons pine nuts 1/3 cup raw cashew butter 1/2 cup filtered
water 2 cloves of garlic, peeled 1/2 teaspoon lemon zest 2 tablespoons
fresh lemon juice, divided 1/2 teaspoon gluten - free tamari OR
coconut aminos 1 cup packed arugula, plus extra for serving 1 medium shallot, small dice (about 1/2 cup diced shallot) 1 1/2 cups cooked chickpeas
Most of the time is spent to the beach: take a walk on the sea shore, along the entire Gulf,
taste pieces of
fresh coconut buy very lovely seller, take a dive and enjoy the clear
water, never too cold, and first of all, relax!