Sunday, May 15, 2011

Vanilla Coconut Cream

Place in high powered blender:

Meat from one large young coconut
2 tbsp raw agave nectar
1/2 cup soaked raw cashews (soak for 2 hours)
1/2 tsp pure vanilla extract
2  tbsp. coconut oil
4 tbsp of fresh young coconut water
pinch of Himalayan or Celtic sea salt  

Blend until very smooth.  Place in serving container and chill for at least 2 hours before serving.

**Adapted from

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