Jeremy and I love to eat fresh, young thai coconuts. Ice cold from the fridge, we drink the sweet nectar first, then cleave the seed itself open and wedge the meat out with our fingers. It's like a drug. I mean, aside from the tasty goodness that is coconuts, the fresh ones are packed full of nutrients, and the nectar is very electrolyte rich. You can generally find them at Whole Foods or somewhere similar for a few dollars a piece, but you'll find the exact same thing at most asian markets, for usually a dollar each.
So, we were walking through the Farmer's Market in Santa Monica today (the one on Main St.) and I suddenly get this huge whiff of lavender. You see, at the market, there's a lavender vendor. I usually stop and browse, but today I had an instant surge of ideas running through my mind. Thoughts of work, cooking, and this blog, and just like that, this recipe was born. You can use lavender tea bags if you have them, but how could I turn down freshly dried lavender?
Blueberry Lavender Coconut Creme
1 young thai coconut, meat only (enjoy the water while you're preparing!)
1/2 c. frozen blueberries
2 heaping Tb. raw coconut butter
squeeze of lime, to taste
a nice, packed handful of lavender flowers
1 c. water
First, bring a cup of water to a boil. Remove from the heat, throw the lavender in, get it thoroughly wet, and put the lid on. Let it sit for about 10 minutes. The water should be an intense, dark indigo. Strain, and squeeze as much of the infusion out as possible. (The water should be just warm.) Makes about 3/4 cup.
While the lavender is steeping. Get out your blender. In the blender, add the coconut meat and blueberries, and pulse them until they make a chunky paste. Add the coconut butter, and continue the pulse. It doesn't have to be smooth, just mixed up. Then, when the infusion is ready, add it and the lime juice, and blend until smooth, scraping down the sides with a spatula as you go.
Chill, and serve over fresh, ripe peach slices.
Note: this cream is only very faintly sweet, so feel free to add a touch of sweetener to taste. I would say, about 1 teaspoon agave, or honey if you can have it.