Sentences with phrase «young coconut meat coconut»

16 ounces young coconut meat Coconut water or plain water (about 1/4 cup) 1/4 teaspoon probiotic powder or 2 opened capsules Vanilla powder, optional

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.

Frankly, I'm not so sure how to get the meat from a young coconut, but I can get some coconut flour to make coconut butter.

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

I really loved their coconut smoothie with real coconut young meat.

To all those who asked about the substitute for young coconut meat, there is nothing quite like it.

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

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

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

This was my first introduction to really fresh coconut milk and coconut meat, which came not from the older brown coconuts but from the young green ones.

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.

It really depends on luck more than anything, as sometimes you will get coconuts with very thin meat (which just means it's very young) or sometimes thicker meat (older coconut).

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

I had no idea that they had frozen, organic young coconut meat!

Young coconuts, or immature coconuts have a hard green shell with a soft white husk and softer coconut meat interior.

Raw Coconut Yogurt You will need about 3 - 4 young coconuts to yield 2 cups meat, or use frozen.

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

Please note that unlike regular yogurt, young coconut meat has very little protein.

They are also very perishable, so buying frozen young coconut meat is not only convenient but probably preserves more nutrients (unless you happen to have them growing in your backyard).

1 cup fresh young coconut meat 1/3 cup cocoa powder 1/4 cup agave syrup 2 teaspoons vanilla extract coconut water to blend.

Make your own dairy free yogurt using young coconut meat with just three ingredients.

The other option would be to buy young coconuts and scoop the meat out yourself — you might need about 4 to get the same amount and not sure what the price difference would be.

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.

Once you crack open the young coconuts, and remove the top (especially easy with the Coco Jack) then pour the coconut water into a large glass (to drink later), and scoop out the coconut meat from the insides.

Would the meat from a young thai coconut work?

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

The way nondairy yogurt can be thickened (without the guar gum, tapioca starch, etc. used in store - bought nondairy yogurts) is to use powdered pectin (if you can tolerate it), pureed young coconut meat, agar agar, or other natural thickeners until it is as thick as you want it to be.

Here, usual flavors are: ~ buko (made with young coconut meat) ~ red mung beans ~ avocado ~ mango ~ chocolate ~ sweet corn ~ fruit flavors (using fruit - flavored powdered juices)

Sometimes Whole Foods sells frozen young coconut meat.

I am using exotic superfoods frozen young coconut meat, and their frozen coconut water with your recipe....

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.

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.

Young coconut meat blended into a green smoothie (which is high in vitamin C, great for the immune system), or can be eaten straight.

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.