Label
All
0
Clear all filters

Coconut

Kelapa

Appears in
Fire Islands: Recipes from Indonesia

By Eleanor Ford

Published 2019

  • About
It is hard to imagine an Indonesian meal without coconut: their grated meat adds mellow sweetness to spiced salads, their pressed milk adds creaminess to curries, and their flesh is used for body and richness in soft and sticky puddings.
For grated coconut, I really recommend buying it fresh either as a whole coconut or pieces of flesh. This tastes so much better than dried, gives you control of the texture you want, and allows the opportunity to toast it first for extra flavour. (Do this by holding a piece of coconut in an open flame, with the brown inner skin facing down. Once very toasty, scrape off the blackened bottom and grate the remaining flesh.) Grate coarsely or finely and I usually include the thin brown skin as it adds a subtle nuttiness. If you can only get desiccated coconut, buy a good quality unsweetened variety. Rehydrate by just covering with boiling water and leaving to sit for 10 minutes. Drain and gently turn in the sieve to remove extra liquid, leaving the grated coconut moist and fluffy.

Become a Premium Member to access this page

  • โ€Œ
  • โ€Œ
  • โ€Œ
  • โ€Œ
  • โ€Œ
Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of

The licensor does not allow printing of this title