MA­TURE BROWN

SAVEUR - - Test Kitchen -

Ma­ture co­conuts re­quire more ef­fort to crack, but they boast a thicker layer of meat, which is ideal for mak­ing co­conut milk or cream. Grate the flesh, then soak it in wa­ter and strain, squeez­ing well to ex­tract your own co­conut cream. Re­peat the soak­ing and strain­ing process to make the thin­ner co­conut “milk.”

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