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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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