A perfect use for a whole coconut is to make yoghurt, or you could use a can of coconut cream and add a probiotic to it. This version requires a little more effort but the result is totally divine. Served with fresh fruit it makes a refreshing dessert. Look out for a coconut shy at a local A & P show at this time of year; this is a fun way to source one!
Ingredients
| 1 | Coconut (Main) |
| ½ cup | Cashew nuts (Main) |
| ½ tsp | Salt |
| ½ cup | Coconut water |
| 1 Tbsp | Maple syrup, or rice syrup to sweeten |
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Directions
- Pierce a hole in the coconut, drain water and set it aside. Break the coconut into pieces (I smashed it on the driveway) removing the inside from the husk.
- Shred white of the coconut using your grater or scoop out with a spoon. Place coconut, cashew, salt and water in a bowl and set aside for 2 or 3 hours to soften.
- Blend until smooth, adding a little more water to get the right consistency if needed. Add maple syrup and stir through to sweeten.
