A friend at work told me he had a bunch of coconuts that he didn't need and obviously, I asked him to give me some. Now, for those of you logical humans who have not tried to open a coconut without a machete, it is RIDICULOUSLY HARD to open one. I had to use multiple knives and some lawn shears and I finally got one open after tons of hacking.Eventually, I got to the hard brown shell. I cracked this open for Gwen, and it reminded us that coconut water is not the same as coconut milk.
To make coconut milk, I mixed some of the grated coconut meat with some very hot water, then blended for 30 seconds or so. If you do this, make sure the cap is tight on your blender, unlike me who did not bother to check. DOH.
Anyway, my question was whether this would be better than the canned version. It wasn't, in my opinion. It was much less "coconut-y" for lack of a better term. I'm not sure if the coconut wasn't totally ready or what, but the taste was milder than I expected.
Modifications: Buy a machete before trying this again.
Make again?: Nope, just buy the can.
2 comments:
BUT did you check out the ingredients in the canned stuff? It probably doesn't even use real coconut like Aunt Jemima's syrup has not a trace of maple syrup!
Good point! I'm complaining about a coconut not tasting enough like a coconut. The food people have got me programmed!
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