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Enjoy the warm weather with an iconic tropical ingredient. Here’s how you can use it...


To Make Coconut Milk 

Peel the brown skin off the coconut flesh, then chop the flesh into pieces. Place in a blender with 1 litre of water. Blend for 2 minutes or until smooth, then strain through a fine sieve. You can store the fresh coconut milk for up to 2 days in the fridge.

Shake well before use. Makes 1 litre.


To Make Desiccated Coconut

After making the coconut milk you will have finely shredded coconut flesh left over. To make desiccated coconut, preheat the oven to 120°C (100°C fan- forced). Place the coconut flesh in a clean tea towel and squeeze out any excess moisture. Place the coconut on a large baking tray lined with baking paper and spread out evenly.

Bake for 15-20 minutes or until the coconut is dry, stirring occasionally. Set aside to cool completely on the tray, then store in an airtight container.

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