February 24, 2017 by Living Girl Living Foods
Hi friends, I have a fun and delicious recipe to share with you all today using fresh Young Thai coconuts.
Let us begin by going right in and discussing how to safely open a Young Thai coconut, you will need: a large chef knife that isn’t your best chef knife, cutting board, rubbery/flexible spatula, a bowl or container for the coconut flesh and a mason jar or preferred storage for coconut water
How To Open a Young Thai Coconut
- Remove the plastic around the coconut, place your coconut on the cutting board, and prepare to cut all along the top of the coconut at a slight angle. It will look as if you are exaggerating the cone like shape of the coconut. You might need to go back and revisit some spots with your knife.
2.Trying to get it to more or less look like this image below where we can see the more seedy part of the coconut. Do you notice there are lines on the top of the coconut that rise up? For this next part where we truly open the coconut we want to make sure we do not strike these lines. It will not be ideal for your knife or for opening the coconut since this line is tougher. Using what is called the Heel or Butt of the knife, the very end that has a sharp edge just before the handle, we will angle the knife so the heel is aiming at the coconut. We will again be working around the coconut in between the lines.
3. Here is how mine came out today. As you can see the coconut flesh is just starting to show and some of the coconut water came out. From here you can flip your coconut onto a mason jar or your preferred container to store the liquid for now. After you will work on continuing to open to coconut with the same technique of striking around with the heel, now striking around this open area to make it larger so you can get your spatula inside.
4. Pictured below is the removed coconut meat in the measuring cup, and the coconut water in a mason jar. The coconut flesh/meat will still have some of the wooden like pieces from the coconut shell stuck on it. You can soak your coconut meat in water, pick a piece as a time and gently rub or peel off the wooden like pieces. Coconut meat can be stored in an air tight container, or you might freeze it for later use. The meat once removed from the coconut does age quickly, please consider using your coconut meat within 3 days otherwise in the freezer it stays well for months without getting much frost.
YAY! Recipe time xo
Creamy Coconut Curry Soup
Time: Once coconut is opened and scooped roughly 15 minutes
1 Young Thai coconut (the flesh and water: about 1 cup of flesh and 1 cup of coconut water)
1/2 of one thin peeled carrot, cut in matchsticks (julienne cut)
Optional 1/2 small clove garlic, minced
1 teaspoon grated, microplanes or minced fresh ginger (dried ginger could be used note it would probably be just a few pinches)
2 tsp curry powder
One dash of cayenne and one dash of paprika (optional)
1/2 Persian or English Cucumber, peeled and spiralized if you do not have a spiral slicer matchstick cut
1/4 red bell pepper, cut into matchsticks
1-2 tablespoons fresh cilantro (I prefer mine finely chopped but of course you can use whole leaves)
1/2 Tbsp lemon juice 1/4 teaspoon lemon zest
1.Put the sliced vegetables aside in a small bowl (carrot, cucumber noodles, bell pepper and cilantro).
2. Blend the rest of the ingredients in the blender. Depending on the consistency you might want to add just a little extra regular water if you need it to not be as heavy. I serve this at room temp but it is up to you if you want to quickly warm it up for a minute or two. Pour the creamy coconut blend into a bowl, then add vegetables. Garnish with cilantro.
Thank you for taking the time to stop by my site. I hope this inspires us all with some zesty, creamy and simply divine coconut meals. This is a fun way to get that coated mouth feel that often is difficult when one is on a raw vegan diet. Wishing you all a delicious day! Much love ❤ and raw power 😉