RawKnitster
09-10-2008, 07:33 PM
http://i305.photobucket.com/albums/nn214/RawKnitster/Coconut-CashewCreme.jpg
I’ve been making this "pudding" for about 4 years. I’ve seen recipes calling it yogurt and whipped crème that use the same ingredients in different quantities. I think this version tastes like cheesecake. I use it as a dip for mango or banana slices, and as a topping for a dessert or a bowl of berries. Have also used it to make a parfait with alternating layers of crème, fruit, and cacao syrup. My favorite is still just enjoying it plain or dipping a slice of mango in it. Holds well in the fridge for at least 3 days.
1 young thai coconut, water and meat
2 Tablespoons sweetener (I like agave, but honey or maple syrup works, too.)
½ large vanilla bean - seeds scraped from inside only (or substitute ½ t. vanilla extract)
Juice of 1 lemon
1 or 2 Tablespoons virgin unrefined cold pressed coconut oil (softened, but not necessary to melt)
1 cup soaked, rinsed, drained cashews (soaking not required, but it does make it creamier)
More cashews, unsoaked
Put all except cashews in the blender. Blend until smooth. Do a taste test. Due to the variance in amounts of coconut water/meat and lemon juice, it may need additional sweetener or lemon juice.
Add the soaked cashews and blend until smooth.
Continue to add additional small handfuls of unsoaked cashews until it reaches the consistency you want. Keep in mind it will set up a bit in the fridge.
Enjoy! Any ideas for other uses or variations…?
I’ve been making this "pudding" for about 4 years. I’ve seen recipes calling it yogurt and whipped crème that use the same ingredients in different quantities. I think this version tastes like cheesecake. I use it as a dip for mango or banana slices, and as a topping for a dessert or a bowl of berries. Have also used it to make a parfait with alternating layers of crème, fruit, and cacao syrup. My favorite is still just enjoying it plain or dipping a slice of mango in it. Holds well in the fridge for at least 3 days.
1 young thai coconut, water and meat
2 Tablespoons sweetener (I like agave, but honey or maple syrup works, too.)
½ large vanilla bean - seeds scraped from inside only (or substitute ½ t. vanilla extract)
Juice of 1 lemon
1 or 2 Tablespoons virgin unrefined cold pressed coconut oil (softened, but not necessary to melt)
1 cup soaked, rinsed, drained cashews (soaking not required, but it does make it creamier)
More cashews, unsoaked
Put all except cashews in the blender. Blend until smooth. Do a taste test. Due to the variance in amounts of coconut water/meat and lemon juice, it may need additional sweetener or lemon juice.
Add the soaked cashews and blend until smooth.
Continue to add additional small handfuls of unsoaked cashews until it reaches the consistency you want. Keep in mind it will set up a bit in the fridge.
Enjoy! Any ideas for other uses or variations…?