SMART THINKING

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

Summer is the perfect time to enjoy the iconic tropical ingredient – coconut.

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 fanforced). 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.