Chef Joeys Young Coconut Smoothie Recipes

Steps:

• Grind up the cacao nibs in a coffee mill until it resembles coco powder. Set aside.
• Clean the berries and set aside.
• With a hammer and pointed screw driver make three holes in the top of the two young coconuts. Drain the milk out into a large measuring cup through a sieve.
• Cut the two young coconuts in half. My hubby uses his table saw and it works very nicely for this.
• Rinse the coconut insides to remove any of the outer shell that might have coated the coconut flesh.
• Scrape out all the flesh, get every bit as it's so delicious.
• Put the flesh and the coconut milk into a blender and process until well combined.
• Put the coconut mixture through the sieve again to remove the little pieces of shell. Put the coconut mixture into a container and set aside.
• Clean out the blender cup and lid and put the coconut milk/flesh mixture back into it. Add the one cup coconut milk or non-dairy milk, the banana, the ground cacao, vanilla, cinnamon and berries.
• Process until smooth and creamy.
• Drink ASAP!
• Bon Appetit!

Steps:

• Freeze about 2 cups coconut water in 1 or 2 ice-cube trays. Blend 2 cups each chopped pineapple and coconut ice cubes, 1 1/2 tablespoons lime juice, 1 tablespoon honey and 1/2 cup coconut water.

Steps:

• The night before, pour an 11.8-ounce can coconut water into an ice cube tray; freeze until solid. To serve, blend 2 cups chopped fresh pineapple, 2 cups 2% Greek yogurt, 1 cup coconut sorbet, 1/2 cup unsweetened coconut milk, 3/4 cup coconut water, 1/4 cup shaved fresh coconut and 6 coconut ice cubes in a blender until smooth. Thin with more coconut water or coconut milk, if desired. Divide among 4 glasses.

Steps:

• Combine the water, honey and vanilla bean pod in a small saucepan over low heat. Simmer for 7 to 9 minutes, stirring occasionally, to allow the vanilla to infuse into the honey. Remove the vanilla pod and allow the mixture to cool completely, about 10 to 15 minutes.
• In a blender, combine some of the vanilla honey with the yogurt, mint and 1/2 tray of frozen coconut water cubes, or more for desired consistency. Puree until smooth, then pour into glasses and garnish with a sprig of fresh mint. Serve immediately.

Steps:

• Fill ice trays with the coconut water and freeze until solid.
• Place the fruit, honey and 12 to 14 coconut water-flavored ice cubes into a blender and blend until smooth. Serve immediately.