Compote of Cocoanut

Compote de Coco

Preparation info

    • Difficulty

      Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

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

Method

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