For each cup of coconut add 1/3 cup of warm water or less depending on thickness of coconut cream required
Blend (in a food processor)
Sit for 10 minutes
Strain through muslin or a fine sieve and press on the coconut to extract all the liquid into a bowl
This first pressing of liquid is the Coconut Cream
Coconut Milk is in fact diluted Coconut Cream that is produced by a second pressing of the fresh grated coconut or even by adding more water.
Fresh coconut flakes and curls are a delicious tropical treat for the whole family. Serve on a cheese platter or as an exotic after dinner delight. Kids also love fresh flakes as a fun and tasty snack.
Easy Curls
Once the coconut is open use a potato peeler to peel the meat from around the rim of the broken shell. Once you have peeled as much as can be reached, the remaining meat can be removed with a coconut scraper or prised out with a knife.
Straining
After cracking the coconut open and removing the juice, any fibre from the shell can be removed from the juice by pouring through a tea strainer.
Toasting
Place coconut flakes on a baking tray in a low oven and toast until golden brown or place in a non-stick pan over medium heat tossing gently. Toasted coconut is a delicious garnish for your favourite curry, for livening up a salad or sprinkled on cakes, desserts and cereal.
Press play button to view video.
Shredding
After prising the meat out of the coconut it can be easily shredded in a food processor. Adjust the processing time for coarser or finer shreds. Also shred using a cheese grater or a traditional coconut scraper.
Scraping and Grating
There are many tradtional coconut scrapers and graters. One type has sharp circular blades which scrape the meat from the coconut in very fine and fluffy flakes by pushing the coconut halves on the blade and turning the handle. Small hand scrapers are best for producing long curls and shreds.
Efficiently remove the meat from a coconut - produce long shreds by using a traditional coconut scraper.
