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The magic of Young Thai Coconuts goes far beyond their health benefits for me. The love affair started back in 2008 when I tried my first one and since then I have never grown tired of them. In fact, I have been known to take a straw to my countertop should any of its liquid spill out.
Oh, good golly! YES! The canned versions don’t even come close to what a fresh Young Thai coconut can taste like. But that is often true when comparing fresh to canned anyway.
For most people the cracking and processing act isn’t worth all the effort… but to me, it was a ritual, almost a form of meditation. I am a little weird that way. But you have to understand that I never just bought them one at a time, I would purchase cases. So, it wasn’t long before the kitchen would be covered in coconut shells and coconut water dripping from the countertops, occasionally the ceiling. I would separate the water from the meat, proportion them and then place it in the freezer. It’s the smart way to go about it if use them often.
Now days, I order my coconut meat through Exotic Superfoods. It is organic, which I never find in the local stores. It comes package in 1 pound pouches, which are filled with the purest, most beautiful coconut meat that I have seen. They ship it frozen, so once the box arrives, I just slide the pouches into the freezer and I am set.
Honestly, I won’t go back to cracking coconuts again. It’s not so much the mess that it creates … it’s the guessing game as to what you might find inside. As I held a coconut in my hand the questions would rattle through my head… Will it be good? Is the flesh jelly-like or firm this time? Will it be pink or moldy? Do I need to purchase 1 or 4 to get a cup of meat? If you have experience opening them, you know what I am talking about. I did a test and documented the weight and volume of the water and flesh that I got out of a case of coconuts. I highly recommend that you read it. The Inside Scoop of Young Thai Coconuts.
New to Young Thai Coconuts and wonder just what the heck are? Well, for starters, they aren’t the mature, brown, hairy ones that you typically find in the grocery stores. They are white with a cone-type top on them. Inside it is filled (typically) with coconut water and a soft flesh that can either be very jelly-like or semi-firm. When browsing through the bin of coconut nuts are the store, avoid any that have any cracks, or a bluish / purplish coloring on the bottom of a coconut. That is a sign of mold and/or bacteria.
Sunflower lecithin is made up of essential fatty acids and B vitamins. It helps to support healthy function of the brain, nervous system and cell membranes. It also lubricates joints; helps break up cholesterol in the body.
It comes in two forms, powder and liquid. I prefer the raw sunflower lecithin. It has a thick, dark and sticky consistency with a nutty-seedy rich aroma and surprising pleasant flavor. Setting aside all the nutritional benefits, it is a natural emulsifier that binds the fats from nuts with water creating a creamy consistency.
Coconut Pudding: yields 2 cups
Double Heavy Cream: yields 3 cups
Coconut Half & Half : yields 4 cups
Coconut Single Cream: yields 5 cups
Coconut Milk: yields 6 cups
Coconut Half & Half:
Coconut Single Cream:
This is what pure blended coconut pudding looks like.
Double Heavy Cream – as it pours, it folds on itself.
Half & Half Texture – hard to see in the photos.
Single Cream – thinner than Half & Half but thicker than milk.
Coconut Milk – consistency of regular whole milk.
Here is a fun photo that I took a year ago. That “ice cream” is just pure blended coconut meat!