Coconut Cream is a versatile ingredient that can substitute for whipped cream in many recipes. Although it's a fat, it's a raw one from a raw fruit, so it's actually good for you.
How to Make Coconut Cream From a Brown CoconutBy Judy Pokras You need four things to make this fabulous recipe: 1 coconut 1 hammer (to break open the coconut) 1 awl (to poke a hole in the coconut in order to drain the coconut water) 1 Champion Juicer Optional: A bag to contain the coconut pieces as you break the coconut. I prefer a fabric bag, because plastic or paper bags can break. To make coconut cream: 1. Make a small hole at the top of the coconut using the hammer and awl.) Drain the coconut water out of the coconut. I do this by placing the coconut upside down on top of a glass. The coconut water drains out slowly. It looks sort of cloudy. The coconut water should taste sweet. If it doesn't, it's bad, and it means the rest of the coconut has gone bad too. In that case, you will need a new coconut. [If the coconut is fresh, this water is delicious and nutritious, and should be drunk immediately, or it loses freshness and nutrients.] 2. Next, place the coconut in a bag (so that the pieces don't go all over the place when you break it). Using the hammer, break the coconut into small pieces. Make sure to separate the white coconut meat from the hard brown coconut shell. 3. Run the white coconut meat pieces through a Champion Juicer, using the "juice" plate with the tiny holes in it. 4. The juicer will separate the coconut into shredded coconut and coconut cream. 5. Use the fresh cream immediately in recipes. 6. Freeze the rest in an ice cube tray to use later. 7. Also, freeze the shredded coconut in a container for use later. A SIMPLE RECIPE Peel a ripe (juicy) organic grapefruit, break it into sections and put them in a bowl, then pour some coconut cream on top.
Note: Judy Pokras is the founder, editor, and designer of this website.
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