Recipe courtesy of Alton Brown
Show: Good Eats
Print
Total:
1 hr 40 min
Prep:
25 min
Inactive:
1 hr
Cook:
15 min
Yield:
1/2 cup each milk and cream
Level:
Intermediate

Ingredients

  • 1 coconut, see Cook's Note
For the milk:
  • 2 ounces freshly grated coconut, approximately 1/2 cup
  • 1/2 cup boiling 2 percent milk
For cream:
  • 4 ounces freshly grated coconut, approximately 1 cup
  • 1/2 cup boiling 2 percent milk

Directions

For the milk:

Place 2 ounces of the coconut into a small mixing bowl and pour over the boiling milk. Stir to combine. Cover tightly and allow to sit for 1 hour. Transfer the mixture to the carafe of a blender and process for 1 minute. Place a tea towel over a mixing bowl and carefully pour the mixture into it. Gather up the edges and squeeze until all of the liquid has been removed. Discard the coconut. You may use the milk immediately or store in the refrigerator for up to 2 days.

For the cream:

Repeat the same procedure as above only using 4 ounces of freshly grated coconut.

Cook's Note

Cook's Note: To open a coconut: Preheat the oven to 375 degrees F. Place the coconut onto a folded towel set down in a large bowl. Find the 3 eyes on 1 end of the coconut and using a nail or screwdriver and hammer or meat mallet, hammer holes into 2 of the eyes. Turn the coconut upside down over a container and drain the water from the coconut. Store the water in an airtight container in the refrigerator for up to a week. Place the coconut onto a 1/2 sheet pan and bake in the oven for 15 minutes. Remove from the oven. The coconut should have cracked in several places. Using an oyster knife or other dull blade, separate the hard shell from the brown husk. Using a serrated vegetable peeler, peel the brown husk from the coconut meat. Rinse the coconut meat under cool water and pat dry. Break the meat into 2 to 3-inch pieces. With the grater disk attached to a food processor, grate the coconut.

Categories:

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Caramel Chocolate Chip Ice Cream

Recipe courtesy of Denise Vivaldo

Khao Phot Ping (Grilled Corn with Salty Coconut Cream)

Recipe courtesy of JJ Goode

Homemade Coconut Chai Tea Latte

Recipe courtesy of Bobby Flay

Coconut Milk Rice Pudding

Recipe courtesy of Penny Davidi

King Prawns Sauteed in Coconut Milk

Recipe courtesy of Luke Nguyen

Poisson Cru with Coconut Milk and Lime

Classic Egg Cream

Recipe courtesy of Debi Mazar and Gabriele Corcos

Chocolate Egg Cream

Recipe courtesy of Bobby Deen

Chocolate Egg Cream

Recipe courtesy of Ellie Krieger

On TV

So Much Pretty Food Here