7 Asian-inspired raw-food recipes

How to use fresh coconut

Look for fresh, whole Thai baby coconuts at Asian markets and natural foods stores. The outer shell is shaved off to expose the creamy white pith; the whole thing has a pointy top and is usually wrapped in plastic. Use a knife or cleaver to chop open a small hole. Pour the coconut water into a measuring cup and set it aside. (One coconut yields 1 to 1 1/2 cups water.) After draining, create a larger hole or cleave the coconut in half; then use a strong spoon to scrape out the coconut meat. Run your fingers over the meat to remove any hard wood pieces.

 

Ani Phyo is the author of several uncookbooks, including Ani’s Raw Food Essentials (Da Capo Lifelong, 2010) and Ani’s Raw Food Asia (Da Capo Lifelong, 2011), and is the online host of Ani’s Raw Food Kitchen Show. She lives in Los Angeles.