Sentences with phrase «of young coconut meat»

Ingredients 2 Bananas 1 cup pineapple (preferably fresh, but frozen is fine too) 1/2 a mango (preferably fresh, but frozen is fine too) 1/2 a Papaya 1 cup of young coconut meat or coconut water

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.

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.

ice candy is basically a popsicle made usually from a combination of fruit and water, and the one i recall seeing the most in the philippines is one made from sweetened young coconut water (buko juice) and shreds of the young coconut meat.

might even one day try to dehydrate a mass of younger coconut meat and tempeh crumbles and slice it up later.

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.

Kuchen Ice - Cream 2 cups raw cashews — soaked overnight 2 cups meat of fresh young Thai coconut 1 cup freshly squeezed apple juice 3/4 cup agave syrup or another sweetener of choice zest of 2 oranges 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 3/4 cup coconut oil

Icing 1 cup macadamia nuts 1/2 cup cashews 3/4 cup meat of young Thai coconut 2 tablespoons each light agave syrup 2 tablespoons raw honey 3/4 cup coconut oil

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

Young Thai coconuts contain lots of sweet water and tender, custard - like meat that blend right into the sauce.

Like coconut water, young coconut meat is a source of potassium and sodium, with 285 and 16 milligrams, respectively, per 1 - cup serving.

But then I saw the photos of the 100 % raw ice creams made with blended soaked cashews and young coconut meat in Living Raw Food by Sarma Melngailis.

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

I would love to make this, but seeing as I live up north (Sweden, to be exact), young thai coconut meat is not readily available, making the use of it unfeasible.

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

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)

Coconut Crust Sheets 3 - 4 cups fresh meat of young Thai coconut 1 cup coconut water — more if needed turmeric, paprika, and basil — to achieve different Coconut Crust Sheets 3 - 4 cups fresh meat of young Thai coconut 1 cup coconut water — more if needed turmeric, paprika, and basil — to achieve different coconut 1 cup coconut water — more if needed turmeric, paprika, and basil — to achieve different coconut water — more if needed turmeric, paprika, and basil — to achieve different colours

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

Young coconut meat is different than the fibrous tough interior of a regular coconut.

Plus you get all of that lovely young coconut meat.

Unlike most no - bake custards / cheesecakes, we're not using cashews in the filling, but instead it's a blend of the coconut meat from Thai young coconuts and maple syrup.

Young coconut meat is more of a soft gel consistency and doesn't shred or toast.

Instructions: Scoop out the meat of the young coconut and place it in the blender.

If your coconut is too young and does not have very much meat, you may have to use the meat of two coconuts instead of just one.

Substitution Options: Almond milk: any other nondairy milk Coconut butter: 1/4 cup chopped fresh young coconut meat Dates: 1 tablespoon sweetener of choice or stevia tCoconut butter: 1/4 cup chopped fresh young coconut meat Dates: 1 tablespoon sweetener of choice or stevia tcoconut meat Dates: 1 tablespoon sweetener of choice or stevia to taste

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.

1 package young coconut meat (optionally you could use an extra can of coconut milk +1 / 2 C shredded coconut)

To get the coconut meat and water out of the young Thai coconut, I like to use a meat cleaver to open the coconut, and a «coconut buddie» to scoop out the meat.

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.

Cardamom Ice Cream 2 cups meat of young Thai coconut 1 cup coconut water 1/4 cup coconut oil 1 cup cashews 9 dates 8 - 10 cardamom pods — crushed, green shell discarded 2 vanilla beans — both seeds and pods

There's a lot of your recipe that ask for the meat of one young coconut, but I wonder what quantity it represents.

Orange - Cinnamon Crepes 3 cups meat of fresh young Thai coconut 1 orange — peeled and cut into large pieces 1/4 to 1/2 cup fresh coconut water 1 cup golden flaxseed — ground 2 - 3 tablespoons raw agave syrup OR another sweetener of your choice 2 teaspoons ground cinnamon

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

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

Unfortunately, young coconut meat is not an easily obtainable ingredient for the majority of people.

Assembly 1/2 cup chopped almonds — preferably soaked and dehydrated 1 tablespoon (any) nut oil sea salt 1 head of Boston lettuce or another wrapper of choice 1 cup meat of fresh young Thai coconut — sliced (can be omitted, just add more avocado) 1 ripe avocado — peeled, pitted, and sliced 1 handful fresh basil and / or mint leaves 1 handful sunflower sprouts

Harmless Coconut ® Probiotics is a refreshing, organic blend of our critically acclaimed Harmless Coconut ® Water with young Thai coconut meat and live probiotic cultures to support digestive and immune Coconut ® Probiotics is a refreshing, organic blend of our critically acclaimed Harmless Coconut ® Water with young Thai coconut meat and live probiotic cultures to support digestive and immune Coconut ® Water with young Thai coconut meat and live probiotic cultures to support digestive and immune coconut meat and live probiotic cultures to support digestive and immune health.

Lemon Lime Shake 1 1/2 Hass avacado, roughly chopped 1 large cucumber, roughly chopped 1 1/2 c young Thai coconut meat, roughly chopped 4 c young Thai coconut water 1/4 oz Stevia powder 1/2 c lemon juice 1/4 c lime juice Small pinch of Himalayan salt Combine all ingredients in a high - power blender such as a Vita Mix and blend well until completely smooth.

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.»

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.

Furthermore, this simple solution maintain the young freshness and the flavor of the organic coconut water and coconut meat.

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.

About 100gr of frozen coconut meat or the meat of 1 young coconut (I have used Mighty Bee frozen coconut)

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