Beetroot, Cardamom & Fresh Coconut Juice
Prep: 15 mins
Ever juiced a coconut? This might be the start of a beautiful thing. Easy to do and so wonderfully refreshing. And the leftover pulp is rather sweet and beautiful dusted over iced fairy cakes.
This recipe is a:
See this week's box.
Ingredients you'll need
- 8 beetroot
- 3 cardamom pods
- 1 coconut
Step by step this way
- 1.
Roughly chop the beetroot. Wrap your coconut in a tea towel. Set on a firm surface. Whack with a rolling pin or hammer to crack it open. Catch any juices. Use the tip of a butter knife to prise the flesh away from the shell. Roughly chop. Feed the beetroot and coconut through your juicer, along with the seeds from your cardamom pods. Shake the juice with any coconut juices you saved and 250 ml water, more or less to taste.
- 2.
Pulp fact: the pulp from this juice makes an awesome, fresh and funky topping for iced cupcakes.
