Guest guest Posted May 21, 2006 Report Share Posted May 21, 2006 Coconut juice and coconut oil has properties in it that yeast do not like. We use coconut products alot. WE use coconut oil for butter substitue and for frying/cooking chicken in. (only the pure with no hydrogenation or trans fats). But remember that it is and advanced food, so at first only use the milk, juice or oils. Unless processed into flour for cakes, and known to be well digested, don't use. What we do not digest does harm....can feed the " bad guys " that we are trying to starve out in the gut. Can't help you with how to open a coconut. I truly don't have the time to mess with the fresh guys. We buy coconut already grated or flaked. 100% pure nothing added from our local health store. I use the recipe out of Lucy's Cookbook to make the coconut milk, out of this grated coconut: 1/3 cup unsweetned shredded coconut 31/2 cups water In a suacepan, stir together coconut and water. Place pan over medium heat, stirring occasionally. When mixures ginins to simmer, remove pan from heat. Allow to cool. Blen in food processor for 1 1/2 minutes. Place a colander covered with a double layer of cheesecloth, squeezing out as much liquid as possible. Makes approx 3 cups. Stir before using to incorporate the cream, which will rise to the top after setting. If a recipe callse for coconut cream, scoop the cream off the top. Coconut milk will keep refrigerated for a few days. > Quote Link to comment Share on other sites More sharing options...
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