Durian Coconut Delite Recipes

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DURIAN COCONUT DELITE

This recipe comes courtesy of Patrick Simon another Raw Food Enthusiast. He states that you should use a Vita-Mix blender for this. He says he ate something similar when he was in Thailand. I made this recipe this morning and its setting up in the fridge. I changed a few things in the recipe. I added a tbsp. vanilla extract, 1 tbsp. mesquite flour and 1 tbsp. raw cacao to the oat groats. I processed the oat groats mixture in my food processor. I used a young coconut instead of an old one and I used 18 dates instead of 4. I also put 1 tbsp. maple extract into the date/coconut mixture. The reason why I used so many dates is because the meat of the young coconut isn't anywhere near as dense as the old coconut.

Provided by Chef Joey Z.

Categories     Vegan

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5



Durian Coconut Delite image

Steps:

  • Sprout the oat groats for a day. I do this by getting a large mason jar that will hold at least 6 cups and put the oat groats in the jar with filtered water.
  • Rinse, then fill the jar with the groats more water to cover and set the jar on its side at a 45 degree angle I let this sit over night.
  • In the morning rinse the oat groats again.
  • Spread the groats in the bottom of a small casserole dish.
  • Put the Durian pods in the Vita Mix and blend until smooth. Spread over the oat groats.
  • Remove the milk and flesh from the coconut.
  • Process the coconut milk and meat and spread that over the top of the oat groats. The flesh of the coconut is very dense so a powerful blender is a must here. Add the dates and maple syrup.
  • Blend just until mixed and spread over the durian.
  • Bon Appetit!

Nutrition Facts : Calories 33, Sodium 0.7, Carbohydrate 8.6, Fiber 0.4, Sugar 7.5, Protein 0.1

4 durian, pods (seeded)
1 cup whole oat groats (sprouted over night)
1 coconut (older type coconut-milk and flesh removed)
4 dates (pitted)
2 tablespoons maple syrup

COCONUT DELIGHT

Make and share this Coconut Delight recipe from Food.com.

Provided by God Loves U

Categories     Dessert

Time 40m

Yield 10-14 serving(s)

Number Of Ingredients 12



Coconut Delight image

Steps:

  • In a mixing bowl, beat cream cheese and confectioners' sugar.
  • Add milk and pudding mix; mix well.
  • Fold in 1-1/2 cups of whipped topping.
  • Place half of the cake cubes in a 4-quart glass bowl.
  • Layer with half of the berries, coconut, and pudding mix.
  • Cover with remaining cake cubes.
  • Layer with the remaining berries, coconut, and pudding mixture.
  • Spread remaining whipped topping over top.
  • Garnish with additional berries and lightly brownish coconut if desired.

Nutrition Facts : Calories 743.2, Fat 39.5, SaturatedFat 27, Cholesterol 189, Sodium 495.9, Carbohydrate 92.4, Fiber 4.6, Sugar 50.9, Protein 10.2

1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
1 (14 ounce) can sweetened condensed milk
1 (3 ounce) package instant coconut cream pudding mix
1 (12 ounce) carton frozen whipped topping, thawed,divided
1 1/2 lbs poundcake, cut into 1 inch cubes
1 quart blueberries, fresh or frozen,thawed
1 quart fresh strawberries, cut in half
1 cup coconut, divided
additional blueberries (optional)
additional strawberry (optional)
1/4 cup coconut, cooked to light brown (optional)

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