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Plant-based coconut vanilla yogurt with greenhouse strawberry salad and coconut candy
2024-01-12
https://www.metro.ca/userfiles/image/recipes/yogourt-vegetal-au-lait-de-coco-12263.jpg
PT40M
PT30M
PT1H10M
Working on a solid surface and using a Phillips head screwdriver and a hammer, pierce the coconut in two places. Extract coconut water and set aside.Bake whole coconut at 190 °C (375 °F) for about 30 minutes. This step will make it easier to detach the coconut flesh.Wrap baked coconut in a dish towel and break it using the hammer, trying to break the fruit into the largest possible pieces. Remove the flesh from the coconut pieces using a butter knife, while doing your best to keep the coconut flesh in large pieces.Using a peeler, grate coconut into shavings. Set aside.In an adequately sized pot, pour the white sugar along with 25 ml of coconut water and a few drops of lemon juice. Bring to a boil over high heat. Once large bubbles start to form, add coconut shavings and stir well using a wooden spoon to clump sugar. Add the remaining coconut water and stir well until it evaporates.Spread sugar-coated coconut shavings on a baking sheet to let them solidify. Make sure the coconut shavings do not touch one another. Set aside.In a mixing bowl, pour 10 ml of lemon juice and the brown sugar. Mix well until sugar melts. This will serve as a dressing for the strawberries.Halve strawberries or cut them in quarters depending on their size. Add them to the sweetened lemon juice, coating well.Plate equal amounts of plant-based coconut yogurt topped with strawberry salad and coconut shavings as a garnish.* To turn this breakfast into a gourmet dessert, simply add dark chocolate shavings on top.Source: Martin Juneau
4
0
0
0
0
1 whole fresh coconut
100 mL granulated sugar
Juice of a half- lemon
10 mL brown sugar
500 g greenhouse strawberries de, stalks removed
650 g vanilla-flavoured Coconut Milk Vegan Delight
Plant-based coconut vanilla yogurt with greenhouse strawberry salad and coconut candy
4
Dessert -Collation
0:40
Preparation
0:30
COOKING
1:10
TOTAL TIME
Ingredients
-
1
whole fresh coconut
-
100 mL
granulated sugar
-
Juice of a half- lemon
-
10 mL
brown sugar
-
500 g
greenhouse strawberries de, stalks removed
-
650 g
vanilla-flavoured Coconut Milk Vegan Delight
Preparation
Working on a solid surface and using a Phillips head screwdriver and a hammer, pierce the coconut in two places. Extract coconut water and set aside.
Bake whole coconut at 190 °C (375 °F) for about 30 minutes. This step will make it easier to detach the coconut flesh.
Wrap baked coconut in a dish towel and break it using the hammer, trying to break the fruit into the largest possible pieces. Remove the flesh from the coconut pieces using a butter knife, while doing your best to keep the coconut flesh in large pieces.
Using a peeler, grate coconut into shavings. Set aside.
In an adequately sized pot, pour the white sugar along with 25 ml of coconut water and a few drops of lemon juice. Bring to a boil over high heat. Once large bubbles start to form, add coconut shavings and stir well using a wooden spoon to clump sugar. Add the remaining coconut water and stir well until it evaporates.
Spread sugar-coated coconut shavings on a baking sheet to let them solidify. Make sure the coconut shavings do not touch one another. Set aside.
In a mixing bowl, pour 10 ml of lemon juice and the brown sugar. Mix well until sugar melts. This will serve as a dressing for the strawberries.
Halve strawberries or cut them in quarters depending on their size. Add them to the sweetened lemon juice, coating well.
Plate equal amounts of plant-based coconut yogurt topped with strawberry salad and coconut shavings as a garnish.
* To turn this breakfast into a gourmet dessert, simply add dark chocolate shavings on top.
Source: Martin Juneau
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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