2 young Thai coconuts, water and jelly (we carry both, in store only)
1 T of powdered <green superfood>
1 t <coconut oil>
2 real vitamin C capsules (or 2 t powdered camu camu)
1 heaping T of cacao powder
1/2 C fresh durian (check the asian markets in your town)
5 almonds, skinned
1 T maca
Drain the coconuts through the tops, then cut the tops off so you can use them to serve the soup in. We make ours into lotus flowers, simply by cutting from the top down with a sharp knife all the way around. We then put a pointed knife about 4 cm down from the tip onto the coconut. Holding the coconut and knife steady with one hand, we bang the top of the knife repeatedly with the other. Once we crack the coconut, we pry open the lid by carefully sliding the knife around as it cracks.
Add 1.5 coconuts worth of water and jelly into a blending jug. You can save some of the unused jelly for decoration if you like. Remove the vitamin C powder from the capsules, and add that to the jug. Add all the other ingredients except the almonds, and blend until its all smooth.
Make sure there is no jelly in either of the coconuts, and then pour equal amounts of the soup into the coconuts. Split the almonds in half and place them in a flower pattern in each bowl. Add a tiny pinch of ground cacao on top, then serve.
Recipe from Naked Chocolate by David Wolfe and Shazzie.