22 Aug, 2010
Fresh Young Coconut “Whipped Chantilly Cream”
Posted by: Angela Leeds In: *LGS Daily Recipe
The inspiration for this simple recipe is to create something creamy to put over top fruit, a warm live breakfast cereal, or a raw dessert… something akin to a Chantilly whipped cream, but healthful, quick, and easy.
Made from the meat of a young coconut, with a few Utterly Pedestrian ingredients added, it whips up in minutes without a lot of fuss, and tastes great.
I used a mini food processor because of the small quantity, and therefore the texture is slightly “natural” rather than refined. (Yah, I know… it looks more like oatmeal in these shots!) If I were going to do this for company, or just to feel fancy, I would double the quantity (crack open 2 coconuts) so that it would “catch” in the blades of my Blendtec better, and I’d whip it up into a much finer Chantilly-cream texture, the way a gourmet raw foodie or a raw restaurant would. But for a daily purpose, this works just fine in my view.
The amount it produces is perfect for two people, or as a garnish for four. And if you have anything left over… pop it into a smoothie, your fresh almond (or other nut/seed) milk, make a warm cacao beverage with it, or even use it with a raw cocktail! There’s a lot you can do with it.
I just spooned it over some cherries for a late-morning snack!
Recipe for: Fresh Young Coconut “Whipped Chantilly Cream”
(For instructions on opening a young coconut, see here.)
- flesh scooped out of one coconut
- 1/2 teaspoon quality vanilla
- 1 teaspoon raw honey
Combine the ingredients in very small food processor until smooth, or double the batch and make it in your blender. If you use your blender, you will have to scrape it down several times until it gets to the right texture, and obviously, the more high-powered your blender, the fluffier this is going to get! [/private]