Coconut Meat - No Cooking Dessert

Whole Living, July/August 2011              

Servings: 2

Ingredients

• 1 cup coconut meat (from 1 young green coconut)
• 3 to 4 tablespoons fresh coconut water
• Juice of 1 lemon
• 2 tablespoons blueberries
• 2 teaspoons raw honey, for drizzling

Directions

1. Puree coconut meat and water and lemon juice in a blender until smooth. Top with blueberries and drizzle with honey.
   

Cook's Note

To open a fresh coconut, cut away the outer husk of the top of the coconut until the shell is visible. Strike around the top of the shell with the heel of a chef's knife at a 45-degree angle. Pry the top of the shell off with the tip of the knife. Pour the liquid through a strainer into a pitcher. Use a metal spoon to remove the meat from the shell.