Plant-based coconut vanilla yogurt with greenhouse strawberry salad and coconut candy

Imprimer ma sélection

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