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.
Not exact matches
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
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
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).
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.
Instructions: Scoop out the
meat of the
young coconut and place it
in the blender.
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.
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.
We source our
coconut meat in the Philippines from
young green
coconuts.
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.
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.
If I can actually find a
young coconut in the market to open up so I can extract the juice and the
meat, it's a good day!
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.
Pure Ingredients: Contains only
young coconut water,
meat (which has
coconut oil), and Himalayan salt - meaning you are only putting pure ingredients
in your body.
Ingredients (Serves 1): 1 cup full fat
coconut milk 1 cup spring water 1/4 cup organic blueberries 1/4 cup organic strawberries 1/4 of an avocado 3 TBS organic hemp seeds Handful of organic walnuts 1/4 cup of
coconut meat from a
young coconut (optional) 1 - 2 drops of stevia (optional) Directions: Blend ingredients together
in a high powered blender and enjoy!
In those days, I would get
young green
coconuts, open them, and ferment both the
coconut water and the
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.