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1 Cup
Easy
By Naomi Duguid
Published 2012
Serve as a topping for sweets of all kinds or use as an ingredient in other sweet treats.
If using a coconut, crack it open and use a coconut scraper, a potato peeler, a very coarse grater, or a bottle cap to scrape long, flat strips of flesh from the coconut. If using frozen coconut, put it out on a plate to thaw, then squeeze out the excess water and pat dry.
Heat about ¼ inch of oil in a wok or a small heavy skillet over medium heat. Add