Playing with coconut

I was taking tea in a cafe yesterday, and whilst flicking through the magazines, spotted a recipe that was crying out to be rawified. It was. Thai flavours are derived from herbs and spices don't need to be cooked to release their essential character.

This is how it turned out.

I bought a 69p brown coconut and made the cream from scratch - it is utterly divine, and once I dry off the fibre, I'll have a store of coconut flour too, for 'baking' with.