|
Coconut Milk central american, baked, condiment, guatemalan 1 small fresh coconut; about 1 1/4 pounds 2 1/2 cups hot water PREPARATION: Adjust oven rack to lowest position and heat oven to 375°F. Bake the coconut 20 to 25 minutes to loosen the meat from the shell. Transfer the coconut to the sink and use a hammer to crack it open in several places. (The liquid that drains out is the coconut water, not used in this recipe.) Use a dull-tipped knife to pry the coconut meat from inside the shell. Cut the coconut meat into 1-inch strips (2 cups) and put it into a food processor fitted with the metal blade. Add the hot water and process for about 1 minute to release the coconut milk. Strain the coconut milk through a fine sieve into a bowl, pressing the coconut shreds against the sieve to release the remaining milk. Set coconut milk aside until sediment settles, about 10 minutes. Carefully pour off the milk and discard the sediment at the bottom. (Can cover and refrigerate for 3 days, or - Freeze up to 3 months.) Yields: 2 1/2 cups NOTES : Leche De Coco from the fresh coconut. 3351 0 Contributor: Cook's Magazine September 1988 Yield: 1 serving Preparation Time: 1:00 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
The recipes found in this website have been compiled from different websites Sponsors MySpace Layouts - MySpace Graphics - |