Hi, gang. This week, I spent a lot of time testing recipes that required coconut. The recipes are mostly Indonesian and African, and call for 
shredded coconut, chunks of coconut, and coconut milk. It’s not that I was jonesing for Southeast Asian or African food, or even coconut—it was a decision of practicality. I decided that if I was going to go to the trouble of cracking open a coconut and working to get the meat out, I’d might as well do two coconuts at once and have enough for all the recipes that require it. So that’s what I did. Now I have some in the refrigerator and put a container of it it in the freezer.
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04Dec
Filed under: About Food, Cooking Tips, Culinary Experiments, Ethnic food, Food History, Recipe Tests, Uncategorized, cooking
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