Google
WWW
FBworld.com



RECIPE

Coco Rallado - ( Freshly Grated Coconut )

Classic Latin American Recipe

Note: When buying a coconut, shake it to make sure it is full of milk.

Ingredients:
1 Fresh Coconut

Procedures:
1. Preheat the oven to 400. Puncture 2 of the 3 smooth, dark eyes of the coconut by hammering the sharp tip of an ice pick or screwdriver through them. Drain all of the coconut milk into a measuring cup. There should be about l/'cup. Set the milk aside.

2. Bake the empty coconut in the oven for 15 minutes, then transfer it to a chopping block. While the coconut is hot, split the shell with a hammer. The shell should fall away from the meat; if it doesn't, cut off any bits still clinging to the shell. Pare off the brown outer skin of the coconut meat with a swivel-bladed peeler or small, sharp knife, and cut the coconut meat into 1-inch pieces.

3. Place these in the jar of a blender with 1/2 cup of coconut milk, and blend them at high speed for 1 minute, or until finely grated. (Alternatively, grate the coconut, piece by piece, through a hand grater and stir in 1/2 cup of coconut milk.)

 

Other Related Links:
Classic Latin American Recipes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

TOP OF PAGE

HOME

 

Events |  Food & Beverage International |  NutraFoodies |  California the Magazine
Home |  Food |  Wine |  Chefs |  Restaurants |  Advertisers |  Recipes
Travel |  Forager |  Who's News |  Directories |  Newsletter |  About Us |  Media Kit

©2007 Food&Beverage International
All rights reserved. | Contact Us | 
Feedback