Toast gives us more opportunities to combine many toppings. The combination of various flavors and colors brings to elevate a good mood to start the day.
Everyone has a different ability to receive food in their body every morning. There are people who can only eat small bites, then for the main course it can only be done before lunch. But there are also people who have to eat heavy meals like rice and side dishes every morning.
That's due to job adjustments too. For me, I was never suitable for breakfast with heavy food like rice. It will make me sleepy fast. Also, it feels like I want to throw up if I try to eat rice in the morning. So, toast is always the right choice for me.
How about you guys? What type of breakfast suits you best? Toast, rice or pancakes?
So, this time I will share a variation recipe for toast, with a combination of avocado, palm sugar, and young coconut flesh.
The thing that makes the most difference here is that I use frozen avocado. So it's like we enjoy the texture of smoothies, only served on a crunchy toast.
Blended frozen avocado texture will create a unique sensation for the overall taste. It's just that, avocado is not blended with milk, but blended with young coconut water.
Let's see how I prepare ”Avocado Toast With Palm Sugar and Young Coconut”.
Preparing Fresh Young Coconut
Currently, many coconut products are sold in packages. Starting from coconut milk, coconut water, even coconut flesh. Indeed, for coconut flesh itself, I rarely find a packaged version of the product. Have you ever seen coconut flesh in the Asian food market?
Because I no longer have coconut trees now, so I have to buy coconuts. In this recipe, I used Thai Coconut instead of local Indonesian coconut. I had bought Thai Coconut when I saw it at the market where I shop for monthly necessities.
For the price, I paid $1. Coconuts sold in the market already look clean from hard selling. So we won't have trouble opening the coconut later, just need to use a kitchen knife in general.
The outer shell of the coconut doesn't look dark. It's different if I peel the coconut by myself which makes the outer skin of the coconut look dark quickly.
Unfortunately, I had high expectations for this Thai Coconut. I already imagined the deliciousness of coconut flesh. In fact..., after I split the coconut in half, I found myself disappointed.
Before I split the coconut into two halves, I slightly opened the top of the coconut shell with a knife. Seen a little hole to remove the coconut water.
Coconut water from one Thai Coconut is quite a lot. It is enough to serve as 2 medium sized glasses. Later, I will use this coconut water as a mixture to soften frozen coconut.
Then, I split the coconut into two parts. You can see the inside of the coconut. Supposedly, we can see the inside of the coconut meat which is a bit thick but still soft.
In fact, as you can see now, this Thai Coconut is way too young than it should be. For the ideal harvest age, the coconut that I bought has not yet entered the ideal age.
There is less coconut flesh produced if the coconut is too young. In addition, the taste of coconut water is not maximally sweet which makes it taste a bit sour or sometimes a bit bitter.
Well, that's not a problem although I'm a bit disappointed. Let's continue the step to make Avocado Toast.
Making Frozen Avocado Puree
This step is similar to making a smoothie. But I prefer to call it puree. Because here I do not use a mixture of milk or other additives that are usually added to making smoothies.
I have had the overnight frozen avocado. I only use half of the avocado, then save half of the frozen avocado for tomorrow.
For half of this frozen avocado, we can use it to serve up to 4 toasts.
I use little by little young coconut water to blend frozen avocado. Don't pour too much coconut water on the frozen avocado to keep the avocado puree texture thick and creamy.
By the way, while I was preparing the Thai Coconut, and also the avocado puree, I was roasting the bread. So when the avocado puree is done, my toast is done roasting too.
Look at the sexy brown toast. I love that. Soo crunchy! Do you like brown toast?
Serving Toast
After having toast which is ready to be served after roasting, spread the avocado puree. Spread according to your taste!
What a lovely toast with avocado topping! I can hear the cool avocado puree making noise on the warm, crunchy toast!
Then, I use a sprinkling of palm sugar. You can skip this one if you don't like sweet. Or, you can use other sweeteners.
Oh, palm sugar melts fast. I can smell the delicious aroma of the combination of palm sugar and puree. I crave again and again!
Final step, add young coconut flesh. Although the Thai Coconut was quite disappointing to me, luckily the flesh still looks good on the toast surface. At least that cures my disappointment.
The end result satisfied me. They make a great combination on toast. Perfect for me!
I hope you like the variety of recipes for breakfast from avocado, palm sugar and young coconut this time. Don't forget to vary it with your favorite fruits!
Have a great day, Hive Lovers!
I hope you can find what you deserve to find today. Have a great day, good people, HIVE Lovers!
Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.
All Pictures Were Taken by iPhone 11.
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, food content that makes others happy and can get inspiration.
Make sure you follow her blog as well for some interesting discussions about life other than food.
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Contact Person: authoranggreklestari@gmail.com
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