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Recipe: Cocnut Milk
Similar Categories: Cocnut, Milk
From Sierra
Coconut Milk
Recipe By :
Serving Size : 0 Preparation Time :1:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 375ºF.
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.)
Description:
"Leche De Coco from the fresh coconut."
Cuisine:
"Guatemalan"
Source:
"Cook's Magazine September 1988"
Yield:
"2 1/2 Cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 1405 Calories (kcal); 133g Total Fat; (80% calories from fat);
13g Protein; 60g Carbohydrate; 0mg Cholesterol; 97mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fruit; 26 Fat;
0 Other Carbohydrates
_____
Coconut Milk
Recipe By :
Serving Size : 0 Preparation Time :1:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 375ºF.
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.)
Description:
"Leche De Coco from the fresh coconut."
Cuisine:
"Guatemalan"
Source:
"Cook's Magazine September 1988"
Yield:
"2 1/2 Cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 1405 Calories (kcal); 133g Total Fat; (80% calories from fat);
13g Protein; 60g Carbohydrate; 0mg Cholesterol; 97mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fruit; 26 Fat;
0 Other Carbohydrates
_____
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