Text 15664, 95 rader
Skriven 2014-08-09 22:22:55 av Stephen Haffly (1:396/45.27)
  Kommentar till text 15627 av MICHAEL LOO (1:123/140)
Ärende: far afield 767
======================
Hello Michael,

On (08 Aug 14) MICHAEL LOO wrote to STEPHEN HAFFLY...

 NB> Tastings of the flesh (before he made the milk) were rather on the
 NB> mild side, which might have helped account for the thin side of the
 NB> milk...

 ML> There were several mylk versions made, all interesting.

I found out more about the coconut varieties available. There is the
very young water coconut, which is the one with the most water and
little or only jell for pulp as you thought the one I got was. They are
usually plastic wrapped and are pointed on one end.

Young coconut is the one I got that is light in color. It is in between
the very young and the older mature coconut. It has more water than the
dark brown coconuts and has a milder flavor. That accounts for what we
experienced.

Mature coconut is the dark brown version. It has the least water, but
should have some. It also has the most flesh with the strongest flavor.
I got one of those here and realized that I prefer the milder taste of
the young coconut. Coconut milk/mylk made from the mature coconut had a
very strong flavor. Part of that was probably due to me using the
coconut water for the liquid instead of using tap water.

 ML> (There were also several mealy byproducts, which could have
 ML> become a fiber source and a filler for baked goods and the
 ML> like.) What did you end up doing with them?

I used them in cooking up some waffles. It does give them a lighter
texture than using flour alone. I have not tried them in other baked
goods yet.

 ML> It was a lowfat coconut, wasn't it.

I suspect that the fully mature coconut does have a higher fat content.

 ML> With dairy cream, the fat content has to exceed 30% for a
 ML> proper whip, unless one does shenanigans (thickeners, for
 ML> example). Maybe that's true for coconut as well.

I suspect so. I did not try it with the batch I made here. I was not
pleased with the quality of the coconut. I will have to try again if I
can find a good one. The little ones I can find in the local grocery
stores are pitiful. The ones at the Korean market were so much bigger
and apparently much better.

 ML> This is pretty much the method I have used and described
 ML> to you -

 ML> How to Extract Milk from a Coconut

Thank you. I could not quite remember how much water we used there.

I would like this, but I think Ruth wouldn't. It is non-dairy.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Peach-Coconut Ice Cream
 Categories: Desserts, Nuts, Ice cream
      Yield: 5 Cups

     15 oz Can cream of coconut
      4 c  Peeled; sliced, very ripe
           Peaches
    1/4 c  Fresh lemon juice
      1 c  Water

  With a potato masher or fork, crush peaches with lemon juice in large
  bowl. Blend cream of coconut and water in blender until smooth; stir
  into peach mixture.  Refrigerate 2 hours until cold. Freeze in
  ice-cream maker according to manufacturer's instructions. Makes 5
  cups.

  Rich, creamy and very peachy, the secret flavor in this ice cream is
  prepared coconut milk.  For best results, use perfectly ripe peaches.

  Downloaded from Ladies Home Journal Web Pages at http://www.lhj.com

  From: Barb At Pk

MMMMM


Regards,

Stephen
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