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  #1  
Old 11-01-2008, 02:40 PM
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Carmella Carmella is offline
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Bavarian Custard

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.

Bavarian Custard
Recipe by Elaina Love

Serves 4

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.
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Old 11-01-2008, 04:45 PM
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Looks delicious!!

Here is a recipe for coconut milk; I really have no idea what coconut milk means. Maybe a blend of the meat and the water?...
http://goneraw.com/recipes/1401-young-coconut-milk

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.
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Old 11-01-2008, 05:12 PM
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Ooh wait...
http://www.all-creatures.org/cb/r-bavcustard.html
This recipe calls for coconut meat, not milk.

http://www.elainalove.com/recipes.php
This one asks for milk, not meat...

And this one http://purejoyplanet.com/recipes.php calls for milk BUT I will go with this one because it has a picture along with the recipe

Alright, I'll clean up the kitchen and start making this dessert. More news tomorrow!
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Old 11-01-2008, 05:34 PM
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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.
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Old 11-01-2008, 06:33 PM
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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.
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Old 11-01-2008, 07:51 PM
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When I did the Bavarian Cram I used one coconut water/meat and it came out great.

If it's too runny add some cashews! Joz

check out the recipe here: It should be 2 c coconut meat !!!
http://www.all-creatures.org/cb/r-bavcustard.html

Last edited by wyjoz : 11-02-2008 at 04:45 PM.
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Old 11-02-2008, 10:29 AM
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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.
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Old 11-02-2008, 03:28 PM
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How about coconut flour/powder blended into it? MAybe that would help firm it.
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Old 11-02-2008, 03:30 PM
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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.
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Old 11-03-2008, 06:13 AM
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5 hours later, it was a thick cream consistency, but not solid in any way... after that, I don't know, I ate the whole thing by myself
Very tasty!
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Old 11-03-2008, 10:03 AM
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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!
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Old 11-03-2008, 11:14 AM
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I'm also planning on making a parfait with what's left as we have more persimmons that need using. Mmmmmmmm
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Old 11-03-2008, 07:17 PM
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check out the recipe here: It should be 2 c coconut meat !!!

http://www.all-creatures.org/cb/r-bavcustard.html
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Old 11-04-2008, 07:13 AM
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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...
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Old 11-04-2008, 10:44 AM
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Hum, I was also thinking of skipping that coconut water. Ah well...

Thanks for the suggestions, Heathy and Velvet. Next time I'll omit the water and add cashews or dry coconut.
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