Why use the coconut only for sweets?

I’m sure that this vegan cheese will surprise pleasantly, is perfect for seasoning cooked and raw vegetable salads or cereals.

Why eat the coconut in all forms and on preparations?

It is rich in potassium and has a diuretic effect.

It contains lots of fiber.

It has a low glycemic index.

It contains vegetable fats and is cholesterol-free.

It ‘very calorie, so it is an excellent tonic for athletes.

Coconut is an excellent food that should be consumed in the right way and in the right doses.

Consume raw or treated at a low temperature, it is the best way to take advantage of all its nutritional properties.

The doses vary according to the percentage of fat contained in the various types of products made with the coconut.

The fresh young coconut, collected around 6 months of maturation, contains about 35 grams of fat in 100 grams of product.

The pulp or puree coconut contains about 65 grams of fat in 100 grams of product.

Coconut oil contains about 87 grams of fat in 100 grams of product.


  • 20 g of coconut pulp in jar
  • 50 g of coconut oil
  • 1 teaspoon of organic lemon juice
  • 1/2 teaspoon of apple vinegar
  • 1 teaspoon nutritional yeast flakes
  • 20 ml of water (equivalent to 1 tablespoon + 1 teaspoon)
  • a pinch of salt
  • 1 teaspoon dried oregano

How to prepare the coconut cheese

The pulp and coconut and coconut oil in the jar are solid at room temperature, for being able to withdraw from the jar need to immerse the jars in very hot water, the solid coconut oil will become liquid and the pulp coconut become creamy.

Place all ingredients in a blender, blend first intermittently, then continuously to mix all the ingredients well, it will take a few minutes.

Divide the mixture into small molds or in a single mold forming a rectangle of 1 centimeter of thickness.

To make it solidify you can put in the fridge for 2-3 hours or in the freezer for 30 minutes.

It is preserved for 2 weeks in the refrigerator closed in an airtight container.

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