When I did this for a living, my BFF was this gadget called ‘The Coconut Tool.’ Google it. We’ve found cutting small, triangular pieces works well! Be careful- this part is tricky! The ratio for coconut milk from a fresh coconut is: 1/2 a fresh coconut and 2 cups of water. (Sorry, real talk) This may not be the case everywhere, but a quick heads up! I’d hate for you to get your heart set on making this, finally crack the coco open only to learn it’s spoiled. 1 in 10 coconuts I’ve purchased from a standard grocer has been bad. As coconuts mature the amount of water inside decreases! Thus you’ll unmistakenly hear the ‘sloshing’ sound in a mature coco– this is perfect!Īlso: As coconuts are shipped in (at least in the PNW) from a land far, far away and are not a kitchen staple I would opt for purchasing 2-3 coconuts from the grocery store. you should hear water sloshing around! Young Thai coconuts, also called ‘drinkers’ or ‘poppers’ are nearly filled to the brim with coconut water– you won’t hear the sloshing sound. Tidbit: If you want to be certain, gently shake the coconut near your ear when you are choosing a coconut to purchase…. The coconut meat is what we’ll use to make coconut milk. The young coconuts have sweet and delicious coconut water but zero or low amounts of coconut meat. Mature coconuts are key here, you’ll want to pick up a brown, fuzzy coconut- not a young Thai coconut. Steps: You need to crack open the coconut, remove the meat, and blend the meat with water.
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