This morning I made CHEF JENNY'S COCONUT YOGURT.
It was super easy to make.
All you need is the flesh of 3 coconuts, 1/4 cup fresh coconut water, 1/2cup blueberries, agave to taste and a Vitamix.
Add coconut flesh to Vitamix and blend until smooth.
If needed add the 1/4cup coconut water to thin out.
Then add blueberries and agave to taste and blend until smooth.
Fast delicious and so nutritious!
My husband and I just learned how to open up fresh coconuts a few weeks ago from Chef Rod Rotondi owner chef of Leaf Organics in Culver City.
And now we open up our coconuts!
Select a good young coconut.
It should be heavy, full with water.
The husk should be white, not tan, beige or brown spots on the bottom.
Use a chef's knife top open.
Turn the coconut on it's side and begin husking the top of the coconut.
USE EXTEME CAUTION!!!
KEEP HANDS/FINGERS AWAY FROM KNIFE!!!
Completely husk the top of the coconuts to reveal the shell. remove all or most of the white husk left on top.
The coconut shell should have three veins that divide the top of the coconut into 3 sections like a pie chart.
Look for the biggest section and with the side of the chef's knife to make a slit by using s quick flicking motion.
Make sure it's at least 1 1/2inch to 2 inches long.
Press the tip of the chef's knife into the slit until it's about 1 inch long and the knife is securely in place.
Pull the lid off with the knife.
Use your hand to completely remove it.
Pour water into a container with a lid and refrigerate.
I got almost 6 cups of water from all 3 coconuts!!!
Next, remove the flesh using the top part of a spoon. Once the flesh is loosened, scoop it all out and place in a bowl.
Clean to remove all brown spots under running water.
I was dreading opening up the coconuts.
But, I feel like i'm an expert after opening up just 3 coconuts.
It was so easy, I'm still in shock.
If I can do it, you can too!