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post #24 of Old 09-10-2013
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Re: coconuts
Euell Gibbons has a good chapter on coconut: stages of growth, their products, nutritional composition & uses, and lots of unusual recipes. If you look in the exotic/international section of your grocery store, you may find canned coconut water and coconut milk. You want unsweetened/sin azucar. Down here in Florida, the milk is also found in the powdered/canned/condensed milk section; the water is in the soda section. We also can get frozen grated raw coconut.

If you can find coconut milk, try making haupia, a Hawai'ian coconut pudding.

4 cups milk
8 tblsp cornstarch
1/4 to 1/2 cup sugar

Mix dry ingredients, add enough milk to make a thin paste, bring remainder of milk to boil, add paste and do not stop stirring for about 5 minutes as it thickens; when it gets to the 'heavy plop' stage (very thick), pour into a bowl or mold & let cool - it will get quite thick - refrigerate for a couple of hours if you like.

You can make coconut butter/oil from the canned milk, too. Conchita brand has the highest ratio of oil to water. Refrigerate the can for a good while - I use a few days to a week - to separate the coconut oil from the water. The less you shake the can, the better your results. When you take the top off the can, you will find a layer of coconut butter floating on top of the coconut water. You can use it as is, or clarify it. Put it in a small pot over *low* heat (barely a simmer) until it stops bubbling (this is evaporating remaining water), strain through a couple of layers of cheesecloth into an airtight container. If you refrigerate it, it will congeal, but melts almost instantly on skin or in cooking.

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Last edited by manatee; 09-11-2013 at 01:49 AM.
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