Coconut cream

Recipe's preparation

Coconut cream

WARNING: Be super careful when first learning to open a young coconut!  Keep others well clear of your work bench.

Open your young coconut.  One method is to shave off the top half of white husk with a small sharp knife by cutting on an angle from the top point downwards.   Once this top bit of husk has been cut off, take a cleaver and carefully chop around the top rim, by banging down with force around the rim. (about 5 cm down from top point of the coconut).  Once you have broken through the rim,  drain the coconut water into a bowl and then carefully take the lid off the coconut.  DO NOT use the tip of a knife to pry the lid open as the knife may snap. Use the back of a spoon to scrape the flesh out of the coconut.  Clean off any husky or brown bits off of the coconut as best as possible.
 

Cut open the vanilla bean pod and scrape out seeds and add to TM bowl  along with all other ingredients.(including the coconut flesh and coconut water- you can try a cup of the coconut water!!)
 

Combine all these ingredients  for 20 seconds on speed 8-9.
 

Scrape down and test the taste and consitency. Add more lemon or honey if desired.
 

Combine again 45 seconds speed 8-9.
 If you'd like it thicker try adding some coconut oil and or refrigerate or even freeze!

Serve in place of cream, or on top of choc avocado mousse with fruit(There is  fantastic recipe on this Recipe Community) or serve in a layered chia pudding, or any layered parfait dessert.
 
Nut Free Version :Use 2 young coconuts, and drink the coconut water from one of your coconuts.

 //www.recipecommunity.com.au/recipes/raw-chocolate-avocado-mousse/49552