True story. Last night I was craving chocolate pudding but didn’t have any avocados to make my Nourishing Chocolate Pudding. I was really bummed. What I did have were some young coconuts I was trying to find the perfect recipe for. You see, I am one of these weird people who love coconut milk but really don’t like the meat of the young coconuts.
It all started on my honeymoon in the Seychelles. We had stopped off at the vegetable market and in a corner was a man with a machete hacking young coconuts. I had seen these before in Thailand but never actually used them for anything. We paid for two coconuts for the water, which, if you haven’t tried it, is mildly effervescent and wildly refreshing. He took the machete, hacked the top off, and separated the meat from the shell. (A much easier feat than with an older hard coconut). The meat was not bad tasting, mind you. It was slimy and slippery and, since texture is of the utmost importance to my enjoyment of food, appealed to me about as much as raw oysters or octopus. (Both of which, I might add, I despise with an intensity to rival hatred of war, pestilence, and spiders.)
A friend of ours, returning from Sri Lanka, showed up yesterday morning with 6 young coconuts, and, well, I didn’t have the heart to tell him that, aside from the water, the rest was going to go waste. Well, last night I had a bolt of lightning hit me. The meat would mash perfectly in a high speed blender and the mixture of coconut and chocolate never disappoints. I had high hopes of the taste of a Bounty Bar and, you know, it didn’t disappoint.
On a side note, the desiccated coconut in this recipe is unsweetened and fresh. You can use any desiccated coconut but PLEASE, I am begging you, rethink the addiction to Baker’s Angel Flake Coconut! Coconut is such a sweet treat on its own and the addition of an enormous amount of sugar in various forms, not to mention the other additives, just takes away all coconut goodness.
Good-for-you healthy ingredients:
It is one of the richest sources of antioxidants, iron, magnesium and chromium of any food in the world. Cacao improves blood circulation, reduce blood clotting and lower cholesterol. It raises levels of serotonin (the “feel good hormone” ) in the brain and stimulate endorphins; thus it is a great anti-depressant and mood elevator. Cultivated for thousands of years by Aztecs was once prized as a currency as it was so highly valued ancient superfood.
It increases energy, efficiently burns fat and improves thyroid function. It also helps in absorbing fat soluble vitamins and other important nutrients. Raw coconut is a great source of manganese, iron and fiber. Coconut is low in natural sugars too. Eaten by the Polynesians for centuries as a staple food could be the explanation why this tribe has the lowest rates of heart disease in the world.