Compote of Cocoanut

Compote de Coco

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Cocoanut
  • The Juice of a Lemon
  • ½ Teaspoonful of Salt


Divide the cocoanut into quarters. Peel off all the brown skin, and then soak the clean, white pieces in cold water, with a little lemon juice and a little salt. Cut them in thin slices first, and then in thick threadlike shreds, just as you would vegetables for Julienne Soup. This must be done, however, before soaking in the lemon juice and salt. Let them soak for an hour. Then drain the shred