Ingredients
300gr Fresh Coconut Flesh (from Mature Coconut - the brown ones)
- 100 g water, Per 100g coconut flesh (including the water from the coconut)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Bang holes through two of the "eyes" of the coconut. I use a hammer and screw driver
Drain coconut "water" out of the nut and reserve
Break the coconut apart and remove the flesh. One regular sized coconut should yield 300g of flesh.
Remove the brown "skin" from the white flesh.
Break up the flesh into smallish chucks, place in Thermomix bowl and grate on Speed 8 for 30 seconds.
Remove lid and scrape down the sides.
Add 90-100gr water/hundred grams of flesh. I include the water drained from the nut.
Cook for 10 minutes at 100, speed 4.
Cover lid with a tea towel to stop hot splatters and blend for 30 seconds at speed 8.
Strain carefully through a muslin into a large bowl or jug. Wearing rubber gloves or using tongs (it's hot!), squeeze the liquid from the pulp thoroughly through the muslin.
Pour into sterilised jars. These will keep in the fridge for 2 weeks. Some people like to freeze it, but I don't think it tastes as good. Up to you
The first milk is the "cream". I only use this, but further steps are below.
This quantity yields about a litre.
Optional Steps -
Turn the pulp back into the Thermomix bowl, add two thirds of the first amount of liquid, cook for 8 minutes at 100, speed 4.
Blend again, strain through muslin again. This is the "milk". To my taste, this freezes fine. I've read elsewhere that it's nice frozen into icecubes and added to smoothies, sorbets etc.
The pulp can be gently dried in the oven and added to cereals, muffins, "crumble" etc for extra fibre an crunch.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
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Comments
Can you do the same with young coconut flesh?
Wow I did it, really easy a little tedious but the end result tastes so fresh