1 cup Young Thai coconut meat
3/4 cup coconut water or filtered water
3 Medjool dates, pitted
3 Tablespoons white chia seeds
1 teaspoon vanilla extract (alcohol free) or 3 drops Medicine Flower Vanilla Extract
1 pinch sea salt
Chocolate Pudding Ingredients:
1 Tablespoon cacao powder (or carob powder)
1 Tablespoon maple syrup (grade B or your favorite sweetener)
Top with coconut flakes, cacao nibs, chopped nuts, etc.
Add a drop of Medicine Flower almond or hazelnut extract, and a teaspoon of mesquite powder to the Chocolate Pudding mixture for an earthier flavor. The variations for this recipe are endless. Have fun with it!
1. Blend Vanilla Pudding ingredients together until creamy. (Add more water if necessary)
2. Pour half of this mixture into two small glasses or serving bowls.
3. Add Chocolate Pudding ingredients to blended mixture, and blend until creamy. Taste for sweetness.
4. Pour over Vanilla Pudding
5. Garnish with dried coconut and cacao nibs, or your favorite garnish.
6. Chill for 30 to 60 minutes and serve.
**Option: Create a lovely "butterscotch" flavor pudding by sweetening the vanilla portion with Living Tree Community Snugglespoon honey. Seriously yummy!
Step 1: How to Open a Young Thai Coconut
2 - Using the heel of the knife, gently poke, feeling for a soft spot. Raising the knife up, come down fast and hard, aiming the heel edge of the knife (as seen in photo), towards the soft spot, breaking the inner shell. If you do this right, you will only need to do this once! It really does work - most of the time!
3 - Wedge knife into the opening. The shell should crack in a nice circle. Pry it off, exposing the lovely coconut water and meat. Pour coconut water into a glass or container.
4 - Using handle edge of spoon, wedge it between the shell and the meat and slowly work the meat, separating it from the shell.
Your coconut is now ready to use. Chop into chunks and continue on making your smoothie.