was like finding liquid (or solid – depending on the temperature of your pantry) gold.<\/p>\n

I tried fresh young coconut water and flesh and instantly understood what the fuss was about. Seriously don’t be put off by bland, sickening tetra-packed coconut waters, get yourself a real<\/em> young coconut and relish in it’s hydrating sweetness! The remaining flesh can be scooped out to make a creamy chocolate mousse or coconut custard – I shitzu not!<\/p>\n

Oh, and it was such<\/em> a relief to learn that coconut milk and cream aren’t full of ‘bad fats’ (I’d like to have a harsh<\/em> word with whoever first decided to demonize the humble coconut) and that I could feel good about indulging in creamy coconut curries or coconut jasmine rice (topped with plenty of avocado – nom, noms).<\/p>\n

Actually, I’m still very vocal about my affection for this tropical fruit -okay, well botanically it is a drupe<\/em> but the aim of this post is NOT to get technical about plant origins and biological terminology.<\/p>\n