serves 2 or 3

• 1 fresh young coconut
• 1 generous cup organic strawberries, coarsely sliced
• 2 T raw cashew butter
• 3 T agave syrup (or more to taste)
• 1 T golden flax seed, finely ground
• 2 T tapioca flour
• 3 T flax oil
• 1 T organic coconut oil
• 1 T fresh lemon juice
• ½ vanilla bean pod
• ½ tsp. cardamom, ground
• pinch of salt (optional)

Using a sharp cleaver, cut off top portion of the coconut. Drain coconut water into a container and reserve in the fridge for some other use. Using a melon baller, scoop out the coconut flesh and place in a high-speed blender or VitaMix. Add remaining ingredients and blend until velvety smooth. Pour into 2 or 3 small serving bowls and chill in the refrigerator for at least 1 hour. Keeps for 3 or 4 days in the refrigerator.