Posts Tagged ‘young coconut’

Holy cats there are tons of raw vegan ice cream recipes in the world! The first 4 books I opened I found many many…what to do…well first quit picking up anymore books…here are a few:

Preface: Young (Thai) coconuts (you can find in Whole foods) are different from the easier to find brown coconuts we may have grown up with, inside they are gelatinous and full of fresh coconut milk. You need a butcher knife-like implement to open it (cutting a square in the top ideally with 4 whacks) and they come in an all white shell. Here is one youtube video I have seen on “opening a young coconut”

Take a look at some others, there are some pretty wild ones out there, maybe skip the guy with the hack saw or the one pounding on it with his hand or the guy pounding it on a boulder on the side of the road…yiaiy. In fact maybe I will put together a video too; maybe my method of putting it on a cement floor and using an axe (I don’t own a butcher knife) will be useful for someone who wants their fingers well away from any blades when opening a coconut and I find it very fast and simple. Here is an option I never saw before, however watch how close the hands are to the blade, it was hard to watch for fear (much more typical is hacking a square in the top with a butcher knife with four chops) I don’t recommend her method because of the proximity of the hands

Back to the ice cream.
This is from one of my favorite chefs, Renee Loux’s “The Balanced Plate”, in a high speed blender:

1 1/2 cups raw macadamia nuts, soaked 2-4 hours in filtered water and drained
3 cups fresh coconut water
1 1/2 cups young coconut meat
1/2 cup raw macadamia nuts
3 tbl coconut butter
4 tbl maple syrup
4 tbl agave nectar
2 tbl raw honey
1 vanilla bean, split and seed scraped out
1 teaspoon non alcoholic vanilla extract.

Charlie Trotter is an internationally know gourmet chef who made a raw book, “Raw” which turns out to be one of the most beautiful raw books in print today. Here is Charlie’s vanilla ice cream which he folds into a pecan praline (I will just give the ice cream)

in a high speed blender:
1 cup coconut water
1 1/2 cups Almond Milk
3/4 cup chopped young Thai coconut meat
2 tablespoons coconut oil
1/4 cup maple syrup
1/4 cup date sugar
seeds from 1/4 vanilla bean

This from “Raw the Uncook Book” (by Juliano Brotman):
in a blender:
1 cup frozen mango (dice and freeze)
2 cups fresh-squeezed orange juice
1 cup raw cashews
1 cup banana, frozen
2 cups soft or soaked dates

You can eat it right away or if you can wait, chill for 20 minutes in freezer.

Here is another one from a book I have used a lot, “Rawsome” (by Bridgette Mars):
in a blender:
1 1/4 cups coconut water
1/4 cup lime juice
1/2 cup dates, soaked for 20 minutes
1/4 cup coconut oil
1 medium avocado
1/4 teaspoon celtic salt
1/2 peel of an organic lime

“Living in the Raw” (by Rose Lee Calabro), offers a few; one is just so simple:
Blend frozen bananas
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