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Place the whole coconut onto a folded towel set down in a large bowl. Find the 3 eyes on 1 end of the coconut and using a nail or screwdriver and hammer or meat mallet, hammer holes into 2 of the eyes. Turn the coconut upside down over a container and drain the water from the coconut. Store the water in an airtight container and set aside. Place the coconut onto a 1/2 sheet pan and bake in the oven at 375 degrees for 15 minutes. Remove from the oven. The coconut should have cracked in several places. Using an oyster knife or other dull blade, separate the hard shell from the brown husk. Carefully peel the brown husk from the coconut meat. Rinse the coconut meat under cool water and pat dry. Break the meat into 2 to 3-inch pieces. With the grater disk attached to a food processor and grate the coconut or you can use the smallest shredder side of a tradional box grater. To make fresh coconut milk: 1/2 cup freshly grated coconut and 1/2 cup boiling 2 percent milk Place 1/2 cup of the shredded coconut into a small mixing bowl and pour over the boiling milk. Stir to combine. Cover tightly and allow to sit for 1 hour. Transfer the mixture to your blender and blend for 1 minute. Place a tea towel or cheese cloth over a small bowl and carefully pour the mixture into it. Gather up the edges and squeeze until all of the liquid has been removed. Discard the coconut. For the cream: Repeat the same procedure as above 1 cup of freshly grated coconut and 1/2 cup of boiling 2 percent milk For the cake: Preheat the oven to 350 degrees F. Lightly oil or spray 2 (9-inch) cake pans and set aside. Place the flour, baking powder and salt into a large mixing bowl and whisk to combine. Combine the coconut milk and coconut cream in small bowl and set aside. Place the butter into a mixing bowl and cream on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and gradually add the sugar slowly over 1 to 2 minutes. Once all of the sugar has been added, stop the mixer an
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Achievable elevated desserts — laminated doughs, cakes, custards
Mutant coconut meat — halo-halo, ice cream, Filipino desserts
Filipino cassava cake — dense, sweet, coconut milk, caramelized top
Coconut milk dessert base — ginataang bilo-bilo, halo-halo mix
600+ recipes from Thailand — home cooking, regional, authentic