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Fresh Coconut Milk

Yields: 3 Cups
2 Fresh Coconuts, opened, meat scooped out and peeled (keep coconut water for other uses, see note)
3 Cups Boiling Water

Put cleaned coconut meat in a blender.
Pour boiling water over the meat.
Carefully blend until smooth and thick.
(Take caution when blending hot items as they have a tendency to explode. Blend on slow speed or in small batches.)
Let stand for 10 minutes.
Place a colander over a large bowl.
Line the colander with cheesecloth or a kitchen towel.
Pour liquid through cloth.
Once drained, wring any remaining liquid from the coconut.
As the liquid settles, the coconut cream will rise to the top.

Notes:
Coconut water is an excellent ingredient in light Caribbean cocktails. See Caribbean Coconut Cooler, page ???.
The powdery coconut left in the towel can be used as a breading for fried shrimp or vegetables. It can also make a decorative rim for a Coconut Martini, page ??.

> See more in Gold D'Orr Recipe area

 

 


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