Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
SELECT FRESH COCONUT(S) WITH SOFT EYES JUST SLIGHTLY DARKER THAN THE HUSK. SHAKE COCONUT AND SELECT THE ONE(S) WITH THE MOST WATER, ESTIMATING A TOTAL YIELD FOR TWO CUPS COCONUT WATER. USE ONLY NUTIVA BRAND ORGANIC EXTRA VIRGIN COCONUT OIL. I RECOMMENDED WHALER'S BRAND "KILLER" COCONUT RUM. AVOID ANY COMMERCIAL COCONUT EXTRACTS SINCE THEY ARE TOO POTENT AND HAVE AN UNDESIRABLE ARTIFICIAL FLAVOR. (STEP 1): PREHEAT oven to 375°F with racks in upper and lower thirds; PUNCTURE soft eyes at end of coconut(s) with screwdriver using a hammer; SHAKE out coconut water into medium bowl until all is obtained (you'll need about 2 cups); PLACE coconut on low rack in oven and bake for 15 minutes; REMOVE coconut using oven mitts; REDUCE oven temperature to 350°F; FILTER retained coconut water through mesh sieve into a medium saucepan; SET aside; WRAP coconut(s) in towel and place on hard surface; HIT hard with a hammer; PRY out meat in large pieces with table knife or wide blade screwdriver; REMOVE brown skin with vegetable peeler; RINSE coconut pieces. NOTE: IF YOU PREFER A FRESH COCONUT FLAKE GARNISH RATHER THAN A GRATED ROASTED COCONUT ONE, RESERVE FRESH COCONUT NOW (TO GRATE LATER) BEFORE PROCEEDING TO THE FOLLOWING STEP. BAKE coconut pieces in glass baking dish on top oven rack for 40 minutes at 350°F; TURN pieces over using tongs and bake for an additional 40 minutes. REMOVE from oven; TURN oven off. INTO a small saucepan add the strained coconut water for the COCONUT CREAM (with additional water if necessary to make 2 cups liquid); ADD 1 cup sugar, 4 tablespoons natural coconut rum, 1 teaspoon white vinegar, 1 teaspoon pure vanilla extract and 1 pinch kosher salt; ADD coconut pieces simmer over medium heat until gently boiling; COVER and reduce heat to medium-low; SET timer for 50 minutes, simmering, stirring occasionally; CHECK coconut syrup and remove from heat when it has turned golden color and has reduced (between 50-60 minutes); REMOVE coconut pieces with tongs, shaki
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Mutant coconut meat — halo-halo, ice cream, Filipino desserts
Filipino cassava cake — dense, sweet, coconut milk, caramelized top
Coconut milk dessert base — ginataang bilo-bilo, halo-halo mix
Rotating stand for smooth cake frosting and decorating
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Mutant coconut meat — halo-halo, ice cream, Filipino desserts
Filipino cassava cake — dense, sweet, coconut milk, caramelized top
Coconut milk dessert base — ginataang bilo-bilo, halo-halo mix
Rotating stand for smooth cake frosting and decorating