Coconut Thai Noodle Salad
Ingredients:
125gms rice stick Noodle
½ tbsp coconut oil
½ cup Coconut Manna/Butter
400mls coconut milk
juice of 1 lime
2 tbsp tamari
1 tbsp coconut sugar
1 tbsp ginger, grated
1 red pepper, cut in matchsticks
1 cup carrots, cut into matchsticks
½ cup cilantro chopped
3 green onion chopped
¼ raw cashews (optional)
Method:
Cook noodles according to package instructions, stir in coconut oil to help the noodles not be too sticky
Heat coconut manna, coconut milk, lime, tamari, ginger and coconut sugar in medium saucepan, stir until well blended, remove from heat, let cool until it is warm not hot Prepare red pepper, carrots, cilantro and green onion.
Toss all ingredients together in large bowl. I like to use my hands to make sure it is all well combined.
Garnish with more cilantro, green onion, cashews and lime wedges.
Serve at room temperature
Coconut Manna, also known as coconut butter, is a product made from the meat of the coconut. It’s created by taking fresh organic coconut meat, flaking it, and then conveying it through a hot air dryer at 76°C within a few hours of shelling. The dried coconut is then ground like a nut butter.
Here are some key facts about Coconut Manna:
• It’s a whole food coconut nut butter that contains protein, carbohydrates, fibre, and oil.
• It’s not pasteurized or refined.
• It’s very different from organic virgin coconut oil, which is just the oil that has been expeller pressed from fresh coconut.
• It’s ground, whole coconut that has the water removed.
• It can be used in place of Coconut Butter in recipes.
Benefits of Coconut Manna:
• It’s a tropical melt-in-your-mouth treat that contains fibre, protein, and nourishing fats.
• It’s organic, non-GMO, virgin, unrefined, non-hydrogenated (zero trans fats), and vegan.
• It has a distinct coconut taste and creamy texture when warmed.
How to use Coconut Manna:
• You can enjoy it straight from the jar, or warm it up to spread the goodness!
• It can replace cream, cream cheese, and butter in recipes.
• It can be used in smoothies, sauces, dressings, desserts, and baked goods.
• To liquefy and blend, place the jar in hot water for 5-10 minutes and stir. Be careful not to get water in the jar.
• No refrigeration is required, and it will spread easily at temperatures above 22°C.
Coconut Manna
Ingredients:
960gms fresh coconut shreds
50mls coconut oil
15mls maple syrup
Method:
Add the coconut shreds, coconut oil, and maple syrup to an immersion blender or food processor.
Blend the mixture for 5-10 minutes until the texture turns creamy. Stop every 1-2 minutes to scrape down the sides and give your blender a rest.
When the coconut butter is nice and smooth, transfer it to a mason jar for easy storage