Coconut Frosting
Meat from two to three Baby Thai Coconuts (depending on the thickness)
Water from one to two coconuts. 5 Dates. Place all in blender and blend. If you want it thicker use more coconut meat. Great on Almond-Cocnut Truffels
Almond-Coconut Truffles 1Cup Dates or Raisins, 2Cups soaked Almonds(or 1 lb “Just Almond Meal” Trader Joe’s) 2Cups dried shredded Coconut, 1 Tbsp Vanilla 1 Tbsp Almond Extract, 1 Lemon juiced. Put Dates, Raisins or other sweetener with Lemon Juice in food processor and mix to a paste. Add Almonds or Almond Meal and mix. Grind Coconut in blender t5o a fine buttery paste and add to food processor. Add the rest and mix well. Form little balls, and refrigerate for an hour. Finger print cookies and fill the indentation with “Frosting” top with a dried fruit (cranberry, cherry, blueberry etc. Sprinkle with Coconut if you like!
1 1/2 cups of fresh frozen coconut, available at Indian markets, if you substitute dry shredded coconut, add a 1/3 cup of coconut water to moisten it
1/4 to 1/3 cup of finely chopped dates
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1 jalapeno, finely diced
2 TB pickled young ginger, chopped finely
2 TB finely chopped green, red or sweet onionMix all ingredients in a bowl
Dressing
3/4 cup of lime juice
1/4 cup of grape seed oil
1 TB walnut oil
pinch of cayenne
salt and pepper to taste
Shake ingredients in a mason jar to blend and blend into salad. Enjoy!
