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Instructions. Place coconut into a ziploc and add a few drops of food coloring. You want to use a different ziploc bag for each color that you are making. Close the bag well after your food coloring and coconut are in the bag. You want to make sure that you are closing the bag tightly.


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Heat a large, rimmed skillet or pot over medium heat. Once hot, add oil, garlic, shallot, and ginger. Cook for 3-4 minutes, stirring frequently, or until softened and slightly browned. Add curry powder and frozen spinach and cook for 3-4 minutes, stirring occasionally. Then add coconut milk, coconut sugar, and sea salt (about 1/4 tsp to start).


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Preheat the oven to 275F; line a large baking sheet with parchment paper. Process the kale and cold water in a blender until the kale is completely liquefied (about 30 seconds in a high-speed blender). Strain the juice through a fine-mesh sieve to remove any larger bits of kale. Combine the kale juice, coconut, and stevia in a bowl and let it.


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Spoon coconut into zip top bags. Add a few drops of food coloring. Rub together until the food coloring has been transferred to the coconut. Pour coconut onto a cookie sheet lined with wax or parchment paper to let the food coloring dry. To help with the drying process, occasionally stir the coconut.


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Transfer to a colander to drain, then coarsely chop the stems and leaves into 2- to 3-inch pieces. Step 2. In a large wok or skillet, heat butter and oil over medium-high until rippling. Add scallions and cook, stirring, until softened, about 1 minute. Add collards and cook, stirring, just until wilted, about 1 minute.


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Add curry paste (and garlic, ginger and lemongrass Extras, if using) and cook for 2 to 3 minutes until it mostly "dries out" - see video. Don't breath in the fumes!! Add chicken broth and coconut milk, mix to dissolve paste. Curry in a jar seasonings: Add 1 tsp fish sauce, 1 tsp sugar, no salt.


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Stir to combine and reduce heat slightly to medium-low. Cook for 4-5 minutes, stirring occasionally, or until greens appear tender but not mushy. Add kale, another pinch of sea salt, remaining curry powder (1 tsp as original recipe is written), and the coconut milk. Stir to combine and cover once more to steam for 2-4 minutes, or until kale.


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First, consider using natural food coloring to achieve a vibrant green hue. You can mix a few drops of green food coloring with shredded coconut in a ziplock bag, seal it, and shake it until the coconut is evenly coated. This method is great for those who prefer to use natural ingredients and avoid artificial colorings.


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Keep Cutting Until You Cut a Square. Turn the coconut around at 90 degrees and make another cut with the bottom sharp corner of the cleaver. Do this two more times, each at 90 degrees to the previous one, to get a square opening/lid at the top of the coconut. Continue to 4 of 5 below.


Peeled organic Fresh Coconut Young Green Coconuts

Coconut is an incredibly versatile ingredient and can be found in curries from India, Thailand, the Philippines, and many other places. ️ Here's a simple gre.


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Step 1 - Add white coconut needed to a zip loc baggie. Break up the coconut flakes as much as possible so there are not large clumps. Step 2 - Add in drops of green food coloring. Seal the bag and shake it. Keep shaking until the dye is evenly spread. If you find that it is not evenly spreading you can add in a teaspoon of water and keep.


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Melt the coconut oil over medium-high heat in a large wok or skillet. Add the onion and sauté for 4 to 5 minutes, or until it's clear and soft. Add the garlic and ginger and cook, stirring frequently, for another minute. Add the collard greens to the pan. Stir frequently for a minute or two, until the collards are just wilting (if it helps to.


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Learn how to cut and open a young green coconut at home with a knife. This is very easy to doWatch it and try itAfter learning this technique you can bring t.


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Drain all the water and set aside. Blend or grind the coriander leaves, grated coconut, roasted chana dal, ginger, green chili, sugar, lemon juice, salt with ½ cup water or as needed. Grind to a fine consistency. Taste the chutney and add more salt, sugar or lemon juice if required. Stir and mix well.


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Spread the coconut in an even layer on the rack, or directly on the lined baking sheet. Place in the oven until dry, about 10 to 15 minutes. Use immediately, or store in covered container for up.


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Steps. 1. Place coconut in resealable food-storage plastic bag. Add about 8 drops liquid food color; seal bag and shake to mix. It may be necessary to add 1 to 2 teaspoons water to help disperse the color evenly or additional food color until desired color is reached.