Just made this today... I was wondering if anyone else has? It looks mighty liquidy so was wondering if it should read 2 cups coconut MEAT? (What I did was blend 1 cup meat with coconut water). WDYT? I still have to put it in the fridge to set so hopefully it will firm up quite a bit. Sure tastes nice thoug.
Recipe by Elaina Love
2 cups young coconut milk
1/2 c. coconut water
2 Tbs. orange juice (1/2 orange)
1/8 tsp. Himalayan Crystal Salt
1 pinch-1/8 tsp. turmeric for color
1 vanilla bean, chopped or scraped
1 tsp. vanilla extract
1/4 tsp. almond extract
1/4 cup agave nectar or more to taste
1 Tbs. soy lecithin
1 Tbs. coconut oil or coconut butter
Blend on high until the mixture is creamy. Refrigerate until cool and serve.
Here's Wikipedia's opinion:
"The endosperm surrounds a hollow interior space, filled with air and often a liquid referred to as coconut water, not to be confused with coconut milk. Coconut milk, called "santan" in Malay, is made by grating the endosperm and mixing it with (warm) water."
Mmm I was able to find young coconuts last week (you should see me when I see them, I get so excited because they're quite hard to find!) so I might give it a shot and I'll let you know how thick it gets! I'll blend the water with the meat inside and measure out 2 cups.
Hey this is an answer to make with my last young coconut that needs using! Thanks Carmi Im gonna use coco pulp in the recipe too!
You're right, it looks like lots of water. Actually, it was Elaina's pumpkin pie recipe I tried before the other one...and it was so liquidy its not even funny! It had no nuts, and called for lots of almond mylk as the base. I had to do a lot of work on it to get it to set somewhat.
Thanks for doing some research on the matter, Velvet. I think I recall a recipe for young coconut milk in the Cafe Gratitude book too.
I can totally relate to how excited you get when you find coconuts. I'm the same when it comes to jicama too. It takes everything to contain myself so as not to start dancing in the middle of the aisle!
I checked on the custard an hour ago and it did firm up. Yay! Although in the end I used not quite 2 cups of the meat/water mixture.
Haha... There u go girlie! So then we're making the same thing with the last of our coconuts, eh? I know, so weird how recipes seem to be that way off when it comes to consistency. Me no likey.
I've done it and it was great! But 4 hours later it's still a creme consistency, I am not sure what they mean by custard, it's not the kind that stays solid on a spoon in any case. But it's really nice, I could eat lots of it every day! Mmm maybe I've found a way to gain some weight
I used a whole vanilla bean, no almond extract, and I strained the mixture after blending in the vita mix. Instead of coconut water, I used 1/2 cup water + 3 T dried coconut. For the milk, all a coconut's meat + all water, blended, and then I measured out 2 cups.
I was thinking, when I would have canned coconut milk and put it in the fridge, it would separate and there would be a very firm custard texture cream with liquid at the bottom. Maybe the coconut milk needs to be separated out with less liquid in it.
I made this yesterday~ Yum yum, didn't add the extra coconut water, just blended the pulp and water of the coconut, then also added a big handful of cashews. After chilling it looks like bavarian custard, but is still pretty thin - definately not "pudding-like". Anyway, it's still delicious! Today Im gonna make a parfait with it, yummm!
Yes I posted that link above, but many more websites say "milk", not "meat".
This one http://purejoyplanet.com/recipes.php has pictures, and it does not look very thick there either.
I made it again yesterday without the half cup water (but I did use 3 T dried coconut) and it's definitely thicker, when you put a spoon in it and lift it out, you get peaks that stand up. I would think it would make a very good frosting with a little tweaking...