Homemade Coconut Cream
Ingredients
1 medium-size coconut
Liquid from coconut plus enough milk or light cream to total 1 quart
Instructions
Open coconut, reserving liquid; grate meat moderately find and place
in a large, heavy saucepan with liquid mixture. Heat slowly,
stirring constantly, just until mixture boils. Remove from heat,
cover, and cool to room temperature. Press through a double
thickness of cheesecloth or a fine sieve, forcing out as much liquid
as possible. Discard coconut pulp. Use milk in making curries,
confections, desserts, and beverages. Store in refrigerator.
Yield: 1 quart
To make with Canned or Flaked Coconut:
Prepare as directed, substituting 3 (4-ounce) cans flaked or
shredded coconut for the fresh and using 1 quart milk or light
cream. (Note: If your Scottish nature rebels at discarding the
coconut, spread out in a large shallow baking pan, drizzle lightly
with melted butter, and toast, stirring often, 3/4 to 1 hour until
crisp and golden. Flavor will be bland, but coconut can be used to
garnish candies and fruit desserts or as a condiment for curry.)
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