SELECT FRESH COCONUT(S) WITH SOFT EYES JUST
he soft eye of the coconut.
Drain out milk. Strain
or use in other recipes.
Place the coconut on a cookie
up sugar and 2 tablespoons coconut cream in a heavy saucepan
Cook water and sugar until it threads, about 8 minutes.
Beat egg whites until stiff. Add 2 tablespoons sugar to egg whites. Pour cooked mixture over egg whites and beat. Add 1 teaspoon vanilla.
Use 2 packages of frozen coconut if fresh coconut is not available.
One large can drained crushed pineapple may be substituted for the coconut if you want pineapple frosting.
Bake cake as directed on box.
As soon as cake is out of the oven, poke holes all over the cake with handle of a small wooden spoon.
Immediately pour cream of coconut over the cake evenly, then pour Eagle Brand milk over the cake evenly.
Refrigerate until cold.
Spread Cool Whip evenly and sprinkle with fresh coconut.
Keep in refrigerator.
Makes a 9 x 13-inch cake.
Cream shortening and sugar; add alternately milk and flour. Add vanilla.
Bake in three 9-inch layer pans in a 350\u00b0 oven for 25 minutes.
Dribble coconut milk over layers.
Cover with whipped cream and fresh coconut.
UST RECIPE GIVEN HERE). SELECT FRESH COCONUT (S) THAT ARE LARGE WITH
he coconut and using a nail or screwdriver and hammer or meat mallet
en a coconut: Preheat the oven
ave to deal with the coconut.
Push a skewer through
blespoons fresh basil leaves, 1 tablespoon fresh oregano and 1 tablespoons fresh
nch round baking pans. Reserve coconut juice and add enough milk
our cream, can of grated coconut and fresh coconut. Mix well, reserve 1
Drain milk from coconut and add water to make 1 cup.
Open coconut, peel brown skin from outside and run through fine meat grinder.
To 2 cups sugar, add the liquid, stir until sugar dissolves.
Then cook over moderate heat for 5 minutes.
Add the ground coconut and cream of tartar and boil 10 minutes.
Set aside to cool, then beat until it thickens.
Pour into buttered pan and let it reset.
Slice and stand back.
Place apple, kale, coconut meat, cucumber, celery, and spinach in a blender; top with coconut water, almond milk, water, and lemon juice. Blend on high for 30 seconds to 1 minute.
Open the coconut and shred the coconut meat inside.
Drain the coconut, but keep the coconut milk.
Put the coconut milk in a saucepan and heat it to boiling until it becomes dark.
(This is called titote.)
Add the sugar until the titote turns golden.
Add the 4 cups of water with the raisins and let the mixture boil for 20 minutes.
Add salt (to taste) and the rice and cook until almost dry, about 20 minutes.
Add the butter and stir.
Cover and let simmer for awhile on low heat.
Serves 6 to 8.
f cake layers, sprinkling with coconut.
Join layers together.
Blend together first 3 ingredients, cover and refrigerate 24 hours.
Bake cake mix according to package directions, using 2 layer cake pans.
Cool cake layers well.
To the coconut juice, add (if needed) enough sweet milk to fill a cup.
Boil sugar and juice for 6 minutes.
Add the coconut meat; boil 10 minutes, stirring constantly.
Beat until creamy. Drop on buttered dish.
Let cool.