With the ever growing popularity of coconut water it has become pretty easy to get access to the stuff. As with most trends, once it catches on there are people who become purists, which, as far as I can tell, in the case of coconut water, means getting it raw, or better yet, straight out of a green coconut. In this case, the purists are right. Many of the boxed and canned coconut waters taste too sweet, too processed, like the flavor of coconut instead of the thing itself. If you live somewhere with a good Asian market or close to a Whole Foods, you can easily get your hands on a young Thai coconut. It's worth the dicey work with a cleaver just to get at that fresh, almost effervescent, incomparable water.
Coconut Rose Pudding
2 young Thai green coconuts
1/2 cup coconut water reserved from the coconuts
1 t raw honey or other sweetener
2 t rose water
Lie one of the coconuts on its side. Carefully and with confidence, use a cleaver or other very sharp butcher knife to cut off the top of the shell. Do your best not to lose too much of the coconut water inside.
Once you've cracked the nut, pour the water into a cup or jar and repeat with the second coconut. Drink some of the water. It's delicious.
Wielding the cleaver again, split the coconut in half from top to bottom so you may more easily access the meat. Using a spoon, scoop the meat from the shell and place it in a high speed blender.
Add the honey, rose water, and about 1/2 a cup of the reserved coconut water and blend until smooth. Chill in the fridge for at least a couple hours so the pudding thickens.*
Top with a sprinkle of cinnamon, cocoa powder, some chopped pistachios or just enjoy as is.
*I put one small bowl in the freezer just for fun and ended up with a sorbet-like consistency which was very nice.
Note: This can be made vegan by replacing the honey with stevia or coconut nectar. Stevia will also make this a cleanse-friendly sweet.