Coconut Water, Cream, Milk, and Flakes
Unleash the potential of a whole coconut with this recipe. You'll learn how to create four products - coconut water, cream, milk, and flakes - each with its unique use in the kitchen.
Preparation time/ Cooking time:
20 minutes/ 1 hour
1 whole coconut
500 ml water
5 ml olive oil
Begin by making a hole in the top of the coconut and drain out the coconut water. Reserve this for later use.
Cut the coconut in half, separating the flesh from the shell. Coat the inside of one half of the shell with olive oil. You can use this as a natural serving bowl.
Blend the coconut flesh with the coconut water and 200 ml of water using a blender. Strain this mixture, setting aside the coconut flakes for later use.
Place the strained liquid in the fridge for at least 2 hours to allow the coconut cream to separate and settle at the bottom.
After 2 hours, carefully decant the coconut milk from the top and reserve. The thick layer left at the bottom of the container is the coconut cream. You can store this in the refrigerator for later use in various recipes.
Add the remaining 300 ml of water to the reserved coconut milk and place it back in the fridge. This will further dilute it into a lighter coconut milk.
Preheat the oven to 60°C.
Spread out the reserved coconut flakes on a baking tray in a single layer. Dry them in the oven for about 1 hour, checking periodically to avoid burning.
Once dried, your homemade coconut flakes are ready for use.
You can now utilize the four distinct products from a single coconut in various dishes. The water is a refreshing drink, the cream is perfect in curries and desserts, the milk is a great alternative to dairy, and the flakes are a tasty snack or granola addition.
Enjoy your multipurpose coconut!