Coconut Cream RecipeOrigin: India Period: Traditional |
Ingredients
1 coconut 
Coconut Cream Preparation:Method:Crack the coconut and add the water to a pan; if there is little juice inside the coconut add a little water to increase the volume. If the juice is too salty then discard and use just water instead (about 300ml is what you're looking for). Grate the flesh of the coconut and place in the pan with the milk/water. Slowly bring to the boil then remove from the heat and allow to cool. Once cold, strain the mixture through a double layer of muslin or cheesecloth. Store the resultant cream in the fridge until needed. It should last well for a week. |
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