Fresh Coconut Food
FRESH COCONUT PIE
Steps:
- Mix all the ingredients together. Pour into pie crust and bake in a preheated 300 degree oven for one hour. Cool before serving
FRESH COCONUT CAKE
Steps:
- Preheat the oven to 350 degrees F. Beat the egg whites to soft peaks, while gradually adding 1/2 cup of the sugar. In a separate bowl, beat the egg yolks until thick. Cream the butter with the vanilla and beat in the remaining 1 cup sugar. Stir the egg yolks into the butter mixture and cream well. Sift the flour, baking powder, and salt together 3 times. Add enough milk to the reserved coconut milk to make 1 cup liquid. Alternate adding coconut liquid and flour mixture to the butter mixture. Blend in 1/4 cup of the coconut grating and beat well. Fold in the egg whites. Pour into two 9-inch or three 8-inch layer pans. Bake for 25 to 30 minutes. Frost the cake layers, assemble, and sprinkle with the remaining coconut grating.
- Combine the sugar, milk, butter, and vanilla. Cook for about 5 minutes, until the mixture begins to thicken. Mix in the coconut. Frosts one 8- or 9-inch layered cake.
TO CRACK AND SHAVE FRESH COCONUT
Steps:
- Preheat oven to 400°F.
- Pierce softest eye of coconut with a metal skewer or small screwdriver and drain liquid into a bowl to sample (if it tastes sweet, the coconut is fresh; if it tastes oily, the coconut is rancid and should be discarded). Bake coconut in oven 15 minutes.
- Break shell with a hammer or back of a heavy cleaver, then remove flesh with point of a strong knife, levering it out carefully. Remove brown skin with a sharp knife or vegetable peeler.
- Shave edges of coconut meat pieces with a vegetable peeler until you have about 3 1/2 cups shavings.
FRESH COCONUT MILK
I found this version of fresh coconut milk and aside from having to get into the fresh coconuts I think it'd be lovely to try to make my own since I use it so often. Preparation time includes prepping the fresh coconut but not cooling time, and is estimated, as are servings
Provided by Just_Ducky
Categories Beverages
Time 55m
Yield 2 cups, approx., 2 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 400°F.
- Use a metal skewer or ice pick to pierce two of the soft spots at the top, where the "eyes" are. Drain the liquid and save for use in other recipes.
- Place the coconut on a cookie sheet and bake for 15 minutes. Remove from oven and let it cool until it can be handled (about 5 minutes).
- If it is not already cracked open, place the coconut on a hard surface and tap with a hammer until the shell breaks.
- Remove the white flesh with a spoon or table knife. Peel off the thin, brown inner skin with a vegetable peeler.
- Grate the coconut pieces on the fine side of a manual grater or cut into coarse pieces and grind in a food processor.
- In a blender (or food processor fitted with the metal blade), process the coconut and hot water for about 2 minutes. Let cool for 5 minutes.
- Strain the mixture through a coffee filter into a small bowl, pressing down hard on the solid grated coconut flesh to squeeze out all the liquid. For thinner milk, add a little more water.
- Use in any recipe calling for coconut milk.
- Note: Fresh coconut milk should be used immediately, it loses its flavor even if refrigerated.
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- Highly nutritious. Unlike many other fruits that are high in carbs, coconuts provide mostly fat (5, 6, 7). They also contain protein, several important minerals, and small amounts of B vitamins.
- May benefit heart health. Studies have found that people who live on Polynesian islands and frequently eat coconut meat have lower rates of heart disease than those who follow a Western diet (10).
- May promote blood sugar control. Coconut is low in carbs and high in fiber and fat, so it may help stabilize your blood sugar. One rat study found that coconut had antidiabetic effects, possibly due to its arginine content.
- Contains powerful antioxidants. Coconut meat contains phenolic compounds, which are antioxidants that may help protect cells from oxidative damage. The main phenolic compounds identified include (20)
- Easy to add to your diet. Flaked or shaved, coconut adds a nice flavor to savory dishes. Its meaty texture and flavor work well in curries, fish stews, rice dishes, or even on breaded shrimp.
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Fresh coconut flakes will stay good in the refrigerator for two to three days. Advertisement. Method 3. Method 3 of 4: Grating Coconut with a Box Grater Download Article 1. Remove the white coconut flesh from the skin. Pry the coconut from the skin by shoving a flathead screwdriver in between the white flesh and the brown skin. Bigger pieces are easier to …
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MARIE HOME FOODS
Welcome to Marie Home Foods (UEN 202032874E) Wholesome, Less Sweet & Homemade. That's us!!! Self collection times are 2pm to 6pm, subject to change. We are located at 3 Goldhill Place. If you need our cakes between 11am to 2pm, please ask us. We can cater to collections (not deliveries) before 2pm but on a case by case basis.
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