Chocolate Ambrosia and a Young Coconut…

Sounds like a suspense novel. Nope, just a dizzyingly scrumptious chocolate treat. And my instant pick-me-up today. OMG the flavor is so rich I’m in love! Hard to believe it is raw, dairy-free and sugar-free. Yes, I was terrified the first time I opened a young coconut. However it’s as simple as 1-2-3! I bought the Coco Jack, so I’m going to be making this a LOT! The first video shows how to open a coconut with the Coco Jack tool, an ingenious new device that’s safer and easier. The second video shows how to open it with a knife. Quick to blend, this creamy pudding – or call it a mousse – won’t spike blood sugar or cause weight gain if you use one of the suggested non-glycemic sweeteners. Any blender will do the job if you don’t mind a few lumps.  A superblender (such as a BlendTec or VitaMix) will make it velvety smooth. Serves 2.

Coco Jack step 1: Position the tool and hammer over the center of a young coconut.

Coco Jack step 2: Whack it real good, driving the tool into the top of the coconut. It took me about 10 whacks.

Coco Jack step 3: Lift the tool, the coconut opens, and you’re in! I’m going to do this a LOT!

Step 4: A delicious reward is worth the effort!

Chocolate Ambrosia and a Young Coconut...




  1. Cut open the coconut. Use a Coco Jack Tool or see the standard opening instruction video.
  2. Pour the coconut water off into a tall glass. Scrape the coconut meat out of the husk with a spoon.
  3. Combine all ingredients in a blender, and blend until smooth. For the creamiest results, have patience. A superblender such as a Vitamix or Blendtec is helpful but not required. Enjoy!



No Replies to "Chocolate Ambrosia and a Young Coconut..."

    Leave a reply

    Your email address will not be published.