Coconut "Yogurt"
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Whole Living, July/August 2011
- Yield Serves 2
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Ingredients
- 1 cup coconut meat (from 1 young green coconut)
- 3 to 4 tablespoons fresh coconut water
- Juice of 1 lemon
- 2 tablespoons blueberries
- 2 teaspoons raw honey, for drizzling
Directions
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Puree coconut meat and water and lemon juice in a blender until smooth. Top with blueberries and drizzle with honey.
Cook's Note
To open a fresh coconut, cut away the outer husk of the top of the coconut until the shell is visible. Strike around the top of the shell with the heel of a chef's knife at a 45-degree angle. Pry the top of the shell off with the tip of the knife. Pour the liquid through a strainer into a pitcher. Use a metal spoon to remove the meat from the shell.
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