letscookvegan: Matcha Frappés with Fresh Coconut Milk by...

letscookvegan:

Matcha Frappés with Fresh Coconut Milk by @panaceas_pantry 💚

Recipe: (serves 2) For the coconut milk
Ingredients
1 mature coconut
2 Tbsp pure maple syrup
1 tsp non-GMO soy lecithin
500mL coconut water
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Method
1. Preheat your over to 160 degrees Celsius
2. Open the coconut eyes and drain out the water (keep this). Taste the water; it should be slightly sweet. If it tastes sour, thrown away your coconut and start again.
3. Roast your coconut in an over for 20 minutes, or until the husk has cracked
4. remove the coconut and allow to cool
5. Open your coconut, and remove the flesh with a butter knife. Next, peel off the brown layer with a potato peeler, until all you have remaining is clean, hard white coconut flesh.
6. Add coconut, retained coconut water (if there is not 500mL, make up the remaining amount with filtered water), lecithin and maple syrup to your high-speed blender. Blend on high for 5 minutes until smooth. Strain through a cheesecloth bag, then store in the fridge.
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For the frappe
Ingredients
1-2 frozen bananas, chopped
¾ cup fresh coconut milk (above recipe)
1-2 tsp matcha powder (start with less, and increase to your liking)
Small handful baby spinach, washed
4 ice cubes
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Method
Blend everything in a high-speed blender until smooth. Pour into an opened mature coconut to serve (follow steps 1-3 in the above recipe to do this), then drizzle with fresh coconut milk and enjoy! #letscookvegan

from Beautiful Pictures Of Healthy Food http://beautifulpicturesofhealthyfood.tumblr.com/post/148686212734
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