Coconuts are widely used in Indonesia, not just in cooking but also for palm sugar, alcohol, housing, utensils, and charcoal.
The grated flesh of the coconut is frequently added to food; it is also squeezed with water to make coconut milk.
To make fresh coconut milk, put the flesh of 1 freshly grated ripe coconut into a bowl and add ½ cup of lukewarm water. Squeeze and knead the coconut thoroughly for 1 minute, then squeeze handful by handful, straining into a bowl to obtain thick coconut milk. Repeat the process with another 2 ½ cups of water to obtain thin coconut milk.
Coconut milk can be deep frozen. Thaw and stir thoroughly before use. The best subtitute for fresh coconut milk to be used with vegetables, seafood, meat and for sauces is instant coconut powder, sometimes sold under the name 'santan'. Combine this with warm water as directed on the packet. For the richer, cremier flavour required for dessert and cakes, use tinned coconut cream.
Ready to be processed
Or just drink directly from the coconut, lovely refreshing!
Underneath the green bark, you'll find the brown colored coconut