I like to save the meat from my Young Thai coconuts and make this.
This custard is filling and delicious. It can be used a cake filling, a fruit dip, or just eaten like a pudding.
1-3 Vanilla bean, Seeds scooped out
Meat from 3-? Young Thai Coconuts
1-3 tablespoons Agave Nectar, to taste
Mix the vanilla, coconut meat, and agave nectar in a food processor or blender until smooth.
If you are making this with less meat, use only 1-2 vanilla bean and less agave nectar.
The picture is from a raw cake I just made using this recipe as the filling.
blix, young thai coconuts are the white ones witha pointy top. they are FILLED with water (nice taste; not too sweet) and have a soft chewy skin easy to scoop out. the brown coconut is known as a mature coconut. they have barely any water in them and it is VERY sweet. the meat is thick and hard. it is very difficult and time consuming to peel the skin (you can get away with it using a potato peeler). good luck!
Blix, I would say age like you said. Tastes sweeter, but the nutrient content fades with time.
I am new to this. What is the differnce between young green coconuts and brown ones? apart from their age.
This is so inspiring!
That's so beautiful!! Almost too pretty to eat. ;)