My local health food store just got young thai coconuts in stock!! I was sooooo excited!!! As you can tell from my use of multiple exclamation points!!
I’ve always wanted to make something with a fresh coconut. So I bought one. I had absolutely no idea what I was going to do with it, but I knew it was going to be amazing.
First I cut off the top and poured off the coconut water. And drank it. It was delicious. I am ruined for any prepackaged coconut water now. I scooped out the coconut meat and chopped it up.
Then the creative process began.
This recipe is the result. Creamy, cool, and coconutty, it’s a cross between panna cotta and Hawaiian haupia pudding. I made it in a larger dish and served it my the scoop, but you can set it up is smaller dishes to make it fancier.
Tutorial for opening a coconut >> http://bit.ly/18RjTll
Shared at AIP Recipe Roundtable, Fat Tuesday, Allergy-Free Wednesday, Tasty Tuesday
- young thai coconut meat – meat of 1 coconut
- canned full-fat coconut milk – 1 cup
- fresh coconut water – 1/4 cup
- honey – 2 tablespoons
- unflavored gelatin – 1 tablespoon
- cold water – 2 tablespoons
- fresh berries – for serving
- Combine the coconut meat and coconut milk in a food processor and process until smooth.
- Pour into a small saucepan and add the coconut water and honey and stir well. Bring to a simmer over medium heat.
- Meanwhile, dissolve the gelatin in the water. As soon as the coconut mixture comes to a simmer, remove from heat and whisk in the dissolved gelatin.
- Transfer to serving dish or individual cups.
- Chill until set and serve with berries.
Looks delicious! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Hi Heather,
This sounds delicious – I love coconut or anything made with coconut. Thanks for sharing PInned.
Such a great way to get some gelatin in! Making this when I’ve restocked 😉