Mad about coconut

Preparation: Cut the pomegranate in half and set the juice aside.
Squeeze the clementines and set aside.
Squeeze the lime and set aside.
In a pitcher, pour Matt’s Organic Coconut Vegetable Drink and add pomegranate juice, clementine juice and lime juice. Stir.

Preparation: Clean the scampi, leaving the final tail attached to the head.
Blanch peas with salt, pepper and mint.
Blend and pass through a sieve.
For the Organic Matt Coconut Vegetable Beverage Cream:
Heat Matt’s Organic Coconut Vegetable Drink in a small saucepan over medium heat until reduced by 80 percent.

Preparation: Soak the isinglass in cold water.
Using a peeler, create fresh coconut flakes that you will use to decorate the pudding.
Pour the Matt’s Organic Coconut Vegetable Drink, cream, sugar, rum and the vanilla pod previously cut lengthwise into a saucepan.
Stir occasionally to prevent the mixture from sticking to the bottom of the pot and bring to a boil.

Preparation: Finely slice spring onions, cut carrots into small pieces, zucchini into strips, and jackdaws into lozenges. Pour the vegetables into a pot along with 3 tablespoons of EVO oil. Season with salt and sauté for a few minutes, stirring continuously.
Add the vegetable broth, Matt’s Organic Coconut Vegetable Drink, curry and chopped parsley. Allow to cook for 10 minutes.
In the meantime, shell and clean the prawns and add them to the preparation almost when it is cooked. Let them cook 3-4 minutes.

Preparation: Remove any waste parts from fresh pineapple. Collect the pulp in a jug and with the help of an immersion blender reduce to a puree.
Add the Organic Matt Coconut Vegetable Drink.
Mix the ingredients well.

Preparation: Stew julienne-cut leek in a saucepan with a little EVO oil for 10 minutes on low heat.
Add the peas and cover them with Matt’s Organic Coconut Vegetable Drink and vegetable broth. Allow to cook for about 20 minutes.
Off the heat, add grated Parmesan cheese, season with salt and pepper, and blend with an immersion blender, inserting two ice cubes to maintain the deep green color of peas.

Preparation: In a nonstick skillet, toast the grated coconut for one minute without letting it burn; it should only brown slightly.
In a mixer, finely grind the toasted coconut, powdered sugar and milk powder.
In a bain-marie, in a dedicated bowl, melt the white chocolate.

Preparation: Prepare the confit cherry tomatoes that will be used for decoration.
Clean and cut cherry tomatoes in half, place on a baking sheet with oil, salt, pepper, powdered sugar, oregano, and basil. Bake in a 90° oven for 3 hours.
Peel the fennel and cut it into small pieces.

Preparation: Place ice cubes in the shaker.
Add Vodka, Rum, Coconut Organic Matt Vegetable Drink and finally Curaçao Blue.
Shaking.
Wet the rim of the cocktail glass with lemon juice and sprinkle with coconut rapé. Fill with ice.
Pour contents into cocktail glass and garnish with mint, edible flowers and coconut flakes.

Preparation: Clean and cut the squid into rounds and set aside.
Cut fresh coconut into fine flakes for decoration and set aside.
In a small saucepan, pour 1 liter of Matt’s Organic Coconut Vegetable Drink and reduce it to 80% over low heat. It will be used for decoration.
Clean and cut asparagus into thin slices.
In a nonstick pan put a drizzle of Evo oil and when hot add the crushed garlic clove.