Coconut Milk
Syrup of Caribbean
Thick, rich coconut milk can be made by using boiling hot water to leach some of the oil from the mature white flesh of the ripe coconut.
Ingredients:
2 ripe coconuts (deep tan husk)
Preparation:
Grate the flesh of the two coconuts in the container of a blender or food processor. Pour in 2 cups of boiling hot liquid. The liquid can be a combination of coconut water and tap water or all tap water. Blend the coconut and the liquid at high speed until the coconut is liquefied coconut through a fine mesh strainer. Save the liquid in a pitcher and discard the pulp. This liquid is coconut milk. The unused coconut milk can be stored in the fefrigerator for up to three days.
Serves 6
Courtesy of The people of Caribbean.
