Posted by Gargantua on November 3, 2007 at 12:24 am
· Under African
Coconut Milk
1 cup chopped fresh coconut*
1 cup hot water
Place coconut and hot water in blender container.
Cover and blend on high speed until coconut is finely chopped.
Strain through several layers of cheesecloth.
Cover and refrigerate no longer than 48 hours.
* To open coconut, puncture eyes of coconut with ice pick drain liquid.
Bake coconut at 375 degrees F for 12 to 15 minutes.
Remove from oven.
Tap shell with hammer to open.
Cut meat out of shell. Pare brown skin from coconut meat.
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Posted by Gargantua on November 3, 2007 at 12:11 am
· Under Asian
Coconut Milk
1 cup chopped fresh coconut*
1 cup hot water
Place coconut and hot water in blender container.
Cover and blend on high speed until coconut is finely chopped.
Strain through several layers of cheesecloth.
Cover and refrigerate no longer than 48 hours.
* To open coconut, puncture eyes of coconut with ice pick; drain liquid.
Bake coconut at 375 degrees F for 12 to 15 minutes.
Remove from oven.
Tap shell with hammer to open.
Cut meat out of shell. Pare brown skin from coconut meat.
Permalink for Coconut milk
Posted by Gargantua on November 2, 2007 at 11:55 pm
· Under South American
Coconut Milk
1 cup chopped fresh coconut*
1 cup hot water
Place coconut and hot water in blender container.
Cover and blend on high speed until coconut is finely chopped.
Strain through several layers of cheesecloth.
Cover and refrigerate no longer than 48 hours.
* To open coconut, puncture eyes of coconut with ice pick; drain liquid.
Bake coconut at 375 degrees F for 12 to 15 minutes.
Remove from oven.
Tap shell with hammer to open.
Cut meat out of shell. Pare brown skin from coconut meat.
Permalink for Coconut milk
