| Coconut Milk Cocktail
Asian
|
|
|
|
| Goes amazingly well with cooked crab. Especially good with Vietnamese Pepper Crab. |
|
|
|
| Ingredients |
|
2 coconuts, peeled to white outer shell, tops removed to expose indentations
2 straws
|
|
|
|
Steps
|
|
|
|
|
| 1 | Chill coconuts for at least 60 minutes, but longer is better. Icy-cold is best. |
| |
2 | Find the softest of the 3 indentations at the top of the coconut by pressing with a knife end. |
| |
3 | Open the softest hole. |
| |
4 | Insert straw. |
| |
5 | Enjoy! |
|
|
| Yield
|
|
original recipe:
2 servings
|
| Notes
|
When you are done drinking it, crack open shell and pry out the white meat. We crack it open like they do in Hawaii. Find a hard, solid surface, such as a driveway or sidewalk. Grab the coconut like a basketball, one end in each hand. Throw it up in the air with a reverse spin. When the nut hits the ground it fractures in the middle.
If your coconut has an off-taste, then it is most likely too ripe to enjoy this way. You can still peel it and the flesh will usually taste quite good.
|
| |
If you use our recipes - please give foodie kitchen credit and link to www.foodiekitchen.com
|
