Submitted by: Lisa Canter
Prep Time: 10 Minutes
Cook Time: 2 Minutes
This is so good that it is hard to believe we are allowed to have it without adding any points.
These coconuts are usually sold at asian markets or health food stores. They are often referred to as Thai coconuts - though they come from all over. I like larger ones that are white and fresh looking as they often have the best meat.
Once you figure out how to open these babies - this becomes a fun and super easy treat to make - and it counts as 0 in our program. Which is hard to believe.
http://www.youngcoconuts.com/open.html - this is a good website with a video and written instructions on how to open up the coconut. rather than the point of the knife - I use the heal - which is the sharp corner next to the handle to open. I also keep the saran wrap on as the husk has been sprayed with chemicals to preserve the whiteness in shipping. But the husk is so thick - that non of the chemicals ever reach the coconut. I watched a video where someone soaked one of these in coffee overnight and the brown stain did not go past the surface. So I don't worry about the preservatives. I just make sure to wash my hands and knifes after handling them.
Once you get the water out and the soft coconut meat - blend them together for an unbelievable milk. You can add vanilla and stevia - or any other flavoring you dream up - but I find that it is great as is.
I use this when I am feeling a need for something more.