Of which 1.8 g sugars and 24.6 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin C (lemon)
Allergens none
Coconut, lemon and garlic juice
A rich, citrusy juice with a touch of garlic and cinnamon.
Ingredients
- 200 ml (¾ cup) fresh coconut water
- 2 tbsp coconut oil (28 g / 1 oz)
- 2 lemons, juice only (60 g / 2 oz)
- 1 small clove garlic (3 g)
- ground cinnamon (0.5 g) — 1 pinch
- sugar or maple syrup, to taste — no added sugar: sweetener to taste
Method
- Gently warm the coconut oil just until melted, without letting it boil.
- Mix the coconut water with the melted coconut oil.
The full method (4 steps), Rico's tip, the variations and storage are in the ebook “Quick & Easy”. The English edition is coming soon.
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