Using fresh coconut

Using fresh coconut

By
From
The Complete Asian Cookbook
Makes
375-500 ml
Photographer
Alan Benson

In Asian countries, fresh coconut is used and a coconut grater is standard equipment in every household. Grating fresh coconut is easy if you have the right implement for the job. However, if you are able to get fresh coconuts and do not have such an implement, use a food processor to pulverise the coconut and then extract the milk.

Ingredients

Quantity Ingredient
1 fresh coconut
1 litre water or milk

Method

  1. Preheat the oven to 180ºC. Crack the coconut in half by hitting it with the back of a heavy kitchen chopper. Once a crack has appeared, insert the thin edge of the blade and prise it open. Save the sweet liquid inside for drinking. If you do not own a coconut grater, put the two halves on a baking tray and bake in the oven for 15–20 minutes, or until the flesh starts to come away from the shell. Lift it out with the point of a knife, and peel away the thin dark brown skin that clings to the white portion. Cut into chunks.
  2. Put the coconut flesh into a food processor with 500 ml of the water and process until the coconut is completely pulverised. Strain the liquid using a sieve or muslin (cheesecloth) to extract the thick coconut milk. Repeat this process using the same coconut and remaining water to extract the thin milk. Leftover freshly extracted or bought coconut milk may be frozen — ice cube trays are ideal.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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