[Sca-cooks] Question about coconut milk...OP

[Sue Clemenger]

Yeah, I thought of that, but the cost makes it prohibitive for the frequency
with which I use coconut milk.  Would definitely be fun to experiment with,
though....
It's kind of funny in a way....I really enjoy coconut milk in savory dishes,
but coconut itself only in a *very* few sweet dishes.  ("Funny" because I'm
generally a sweets nut.  No pun intended.)
I'll have to try the rice cooked in the milk--like a different version of
rice cooked with almond milk.  Would make a nice, dairy-free alternative for
rice pudding, too, maybe.
--Maire

----- Original Message -----
From: "Elaine Koogler" <ekoogler1 at comcast.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Sunday, July 30, 2006 7:20 AM
Subject: Re: [Sca-cooks] Question about coconut milk...OP


> Well...you know that you can buy fresh coconuts and make your own.  You
> scrape all of the coconut out of the shell, add the water from the
> coconut in a cloth or cheesecloth bag and squeeze it.  The coconut
> should be grated for this to work.  When I lived in Papua New Guinea,
> One of the locals made me a grater that could be used to both grate the
> meat and extract it from the shell all in one step.  It consisted of a
> wooden board to sit on and, on one end, a hook-shaped piece of metal
> that had sharp teeth on the outer curved edge.  You emptied the water by
> poking a hole through one of the eyes, then cracked the shell in two.
> You then used the teeth on the hook to scrape the meat out.  Worked
> really well.  We used to cook rice in coconut milk when I lived
> there...great stuff!
>
> Kiri