Tag: coconut

DIY: Dreamcykle Smoothie


Course: Drinks
Servings: 4 People
Author: Kauai Juice Co.


  • Blender
  • Cheesecloth Or Nut Milk Bag


  • 2 lbs. Coconut Meat (From mature green coconuts. Ideally quarter-inch thick with a semi-soft/hard consistency. Roughly two coconuts’ worth.)
  • 5 Cups Fresh Coconut Water
  • 15 Cups Tangerine Juice
  • 2 Tbs. Tahitian Vanilla


  • Blend together 1⁄2 lb. coconut meat with coconut water. Blend on high for 1 minute.
  • Strain through cheesecloth and discard pulp. Repeat three times with 1⁄2 lb. coconut meat and tangerine juice. Add in vanilla and stir.
  • Chill and enjoy.


DIY: Make Your Own Coconut Milk



Photography by Alexis van Dijk
Once you’ve tasted this homemade coconut milk, you’ll never go back to canned. Traditional recipes call for plain water, while this method combines the juice of young, sweet coconuts with the rich mature coco, for unique alchemy we can’t get enough of. Use it for the "wow factor” in soups, gravies, ice cream, and more.
To learn more about the different ages and uses of coconuts check out www.coconutinformation.com.
Course: Drinks
Author: Ryan Burden


  • Machete, Cleaver, Or A Smooth Stone
  • Bowl
  • Coconut Tool Or Butter Knife
  • Blender
  • Nut Milk Bag Or Cheesecloth


  • 1 Mature “Brown” Coconut (Husked)
  • 1-2 Sweet “Spoonmeat” Coconuts


  • Open husked, brown coconut by tapping firmly around the “equator” (think of the three eyes as the North Pole). You can use the back of a machete, cleaver, or even a smooth stone. Catch the juice in a large bowl, set aside.
  • Remove the meat using a coconut tool or butter knife, being careful to not force it too hard.
    Tip: Place halved coco in a warm, sunny spot for 1-2 hours; the meat will pop out much easier.
  • Fill the blender halfway with coconut meat, cut into 2” chunks. Add saved coco water and top with the juice of young, sweet coconuts.
  • Blend on high speed for 30 seconds.
  • Strain out fiber by pouring it into a nut milk bag and squeeze out “milk.”
  • Serve or jar and refrigerate (keeps up to three days if cold and un-opened). The cream will rise after a few minutes, which you can utilize as a substitute to heavy cream in any favorite recipe.

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Recipe Wave: Kauai Shrimp, Clams, and Fresh Island Fish in Thai Coconut Broth



Photograph by Monica Schwartz
Recipe created by Ron Miller in collaboration with Viren Olson and Regie Anical
Course: Main Course
Author: Ron Miller, Viren Olson, and Regie Anical


  • Pan
  • Saucepan
  • Strainer


Shrimp, Clams, & Fresh Island Fish

  • 12 Clams
  • 6 oz. Thai Coconut Broth (Recipe Below)
  • 8 Kauai Shrimp (Peeled And Deveined; Heads Removed For The Stock)
  • 8 oz. Fresh Island Fish

Thai Coconut Broth

  • 3 Kaffir Lime Leaves
  • 2 oz. Ginger (Chopped)
  • 1/2 Cup Cilantro (Chopped)
  • 2 Stalks Lemongrass (Chopped)
  • 12 oz. Coconut Milk
  • 6 oz. Sherry
  • 1 tsp. White Pepper
  • 1 Tbs. Tomato Paste
  • 1 lb. Shrimp Heads And Shells
  • 1/4 lb. Onion (Chopped)
  • 1/4 lb. Carrots (Chopped)
  • 1/4 lb. Celery (Chopped)
  • 6 Black Peppercorns
  • 2 Bay Leaves
  • 1/2 gal. Water


Prepare Thai Coconut Broth.

  • Combine all broth ingredients and simmer until reduced by half.
  • Pour through a strainer and then use it in the shrimp, clams, and fish preparation.

Prepare Shrimp, Clams, & Fresh Island Fish.

  • Place the clams and broth in a pan on high heat. Once most of the clams are open, add the shrimp and fish. Cook until the shrimp are almost cooked through. 
  • Garnish with fresh Thai basil and chopped cilantro.