Slice and peel mango and toss in a blender.
Add in coconut water (I use a single serving drink box of Zico but if I'm feeling more adventurous I will open a Thai young coconut and pour that water - one young coconut has about 300 ml in it).
Add the yogurt (I use Fage 2%) and the coconut cream (Coconut cream is sold in cans in the grocery store for use in pina coladas).
Blend until smooth (in my blender 20 seconds).
Serve in a tall glass or in the empty coconut with a straw.
Chill coconut water.
Fill 2 glasses halfway with coconut water.
Top off with rum.
lesh into a blender; add coconut water and blend until smooth, 1
medium bowl, combine the coconut water, sugar, caramel sauce, and fish
SHAKE COCONUT AND SELECT THE ONE(S) WITH THE MOST WATER. (STEP
OTAL YIELD FOR TWO CUPS COCONUT WATER. USE ONLY NUTIVA BRAND ORGANIC
n 1 end of the coconut and using a nail or screwdriver
Freeze the coconut water in ice cube trays until
and drain coconut water. Retain coconut water for later use.
Using a meat mallet
ix oil, butter, co onut water and protein powder until smooth
owder and salt.
Combine coconut milk and cream in a
Combine coconut water with sugar, salt and cook over low heat until dissolved. Stir in coconut milk.
Cover and refrigerate mixture until cold. Stir, then freeze in an ice-cream machine, according to the manufacturer's directions.
Mixture will be soft, but can be served at this point. To make harder, put in freezer 2 hours.
Whisk together coconut water, sugar and rum until sugar dissolves. Squeeze in lime juice from wedges then add squeezed out wedges.
Place lemongrass and crushed ice in a large serving vessel. Pour rum mixture over top. Serve.
In a heavy saucepan, cover the grated coconut with the coconut water and cream. Bring slowly to a boil, stirring often. Cover with a lid and let cool to room temperature.
Place a sieve or strainer over a large bowl. Line it with a double layer of cheesecloth. Pour the soaked coconut with its liquid into the lined strainer. Lift the cheesecloth, pull the edges together, and squeeze out the coconut cream.
The remaining coconut flesh may be air-dryed and/or toasted for other uses.
Refrigerate the coconut cream and use within 5 days.
oaf pans.
Mix coconut sugar and coconut oil together in a
Boil water, coconut water, ginger and sugar in a saucepan and bring to a boil. More or less ginger and sugar can be used to taste.
Stir in rice.
Reduce heat and cover. Let simmer for about 15 minutes or until all the water is absorbed.
*Check rice periodically. If rice isn't completely cooked but all the water has been absorbed, add 1/4 cup more water and cover.
Mix coconut cream, coconut water, lime juice, lime zest, and coconut extract together in a bowl. Cover with plastic wrap and chill in the refrigerator until flavors combine, at least 1 hour.
Pour coconut mixture into an ice cream maker and freeze according to manufacturer's instructions. Cover and store in the freezer until firm, about 1 1/2 hours.
Combine coconut water, cucumber, coconut flesh, mint, chile pepper, lemon juice, ginger, and salt in a blender; blend until smooth. Refrigerate until chilled through, about 2 hours.
Garnish with cucumber slices, grated coconut, and mint leaves before serving.
wirling in a vortex. Add coconut water, if needed.
Take crust
Crack and peel fresh coconut and grate.
Cream sugar and Crisco.
Add coconut water and flour.
Mix until smooth.
Fold in egg whites.
Bake for 25 to 30 minutes at 350\u00b0.