RECIPE

Email Link to friendmailto:joanna@foodiekitchen.com?subject=While%20viewing%20foodiekitchen.com
Print
Simple
Display

Print

Simple
Display

 
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
servings  use metric
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