Cut the top of the coconuts to expose the soft meat inside. Pour the juice into a large bowl. Chop the coconuts in half; use a spoon to scrape the meat from the coconuts and add to the bowl with the juice. Add the water and sugar to the bowl; whisk until the sugar dissolves completely. Divide the ice between two tall glasses and pour the mixture over the ice to serve.
br>Grate and grind the coconuts.
Strain the toddy to
Mix batter and bake as directed on the box.
When done, cool and then turn out onto waxed paper, top side up to cool completely. Set aside five pkg. of frozen coconut and milk from two fresh coconuts (punch holes in coconuts and drain milk into a measuring cup).
Strain and set aside to use last.
side.
Remove milk from coconuts. Crack them open and clean
Crack coconuts and save juice in a bowl.
Scrape 2 or 3 coconuts' flesh into the juice in the bowl.
Wash, peel and cut pineapple in half lengthwise.
Remove core and scrape into coconut flesh and juice into the bowl.
Add lemon juice and sugar.
Stir thoroughly.
Serve in coconut shells.
Cream Crisco and sugar in bowl.
Add eggs; beating well. Combine flour, baking powder, soda and salt.
Add to creamed mixture.
Mix just until smooth.
Stir in oats, coconuts and nuts. Drop by teaspoonfuls on ungreased cookie sheet.
Bake at 350\u00b0 for 8 minutes.
Reserve coconut milk and grate coconuts.
Sift flour, sugar, baking powder and 1 1/2 teaspoons salt.
Repeat sifting.
Beat egg whites with remaining salt until stiff peaks form.
Whip the cream until stiff and fold lightly into egg whites with wire whisk.
With a hammer or mallet, crack open the coconuts.
They should break into several pieces.
Place pieces in the oven and heat for 5 minutes at a low setting.
This will make it easier to remove the coconut skin from the shell.
With a small paring knife, remove coconut from the shell.
Discard shell.
Cook sugar, dates, egg and butter over medium heat, in heavy pan, until blended and thickened.
Cool well and add vanilla.
Add cereals, nuts and coconuts to the cooked mixture.
Shape into balls; roll in additional coconut.
Note:
I made these diabetic by eliminating the sugar in the dates and using sugar-free coconut.
Peel and grate the fresh coconuts.
In a saucepan, scald the milk and stir in grated coconut.
Let stand until cold and squeeze the juice through a napkin.
In a saucepan, add juice to the broth and bring to the boiling point.
Beat egg yolks in a tureen and pour the soup over.
Serve hot, decorated with toasted almonds. Makes 6 servings.
Drain liquid from coconuts into bowl.
Crack shell,
REAM:
Scrape 5 fresh coconuts into the baking tin.
Drain the liquid from the coconuts.
To serve: Pour the
ith almond slices or shredded coconuts (optional).
Place the pan
ilk out of the 6 coconuts and boil this milk until
Using a screwdriver (or awl) and a hammer, poke through the eyes of the coconuts, and drain out the liquid through a strainer into a mixing bowl. There should be a total of about 2 cups. Set the shells aside.
Add the evaporated milk, gin, sugar if using, cinnamon and nutmeg to the coconut water. Stir to dissolve the sugar.
Refrigerate the mixture until cold, at least 2 hours, or cool mixture down with ice.
To serve, carefully pour the mixture through a funnel into the reserved coconut shells. Insert straws.
Open coconuts and reserve milk.
Grate coconut meat.
Beat the eggs and mix with coconut.
Add sugar and the reserved coconut milk.
Peel and mash the bananas.
Mix well with the coconut mixture.
Pour into ungreased pie or casserole dish and bake in 400\u00b0 oven until set and the top is a crusty golden brown, about 30 minutes.
Serve hot or cold.
Top, if desired, with whipped cream.
Day ahead:
Make frosting.
Place coconuts on medium-high burner, turning for 5 minutes.
Over sink crack with hammer. Discard coconut water.
Remove and peel off brown skin.
Shred coconut in bowl.
Mix with other ingredients.
Cover and chill overnight.
Cook the cake by the instructions on the box. When still hot, cut holes into the cake and pour pineapple juice and condensed milk all over the cake.
Refrigerate and let cool.
When cool, put cool whip as icing: sprinkle coconuts all over the icing.
In large bowl, combine apricots and coconuts.
Blend well. Shape into small balls.
If desired, roll into powdered sugar.