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Coconut is one of the most versatile ingredients, from which sweet or savory, hot or cold dishes and even drinks are derived. It goes into recipes as the main element or just to add a touch. On a hot day, a break for coconut water is invigorating and we agree that coconut trees always leave the most beautiful beaches. Maybe they are waiting for the fish to make moquecas, while they sway in the wind to wave a welcome! Compounds are also extracted from the coconut for the cosmetic, pharmaceutical, cleaning products and even gardening industries.
Manjar de coco, cocada, queijadinha, moqueca, tapioca soaked in coconut milk, sweet bread, baba de moça, jerimum (pumpkin) with shrimp… There are countless preparations with this divine fruit, but have you already opened a coconut? Have you already extracted coconut milk? Probably the answer of the majority will be: “no”. This is because it takes work or because it has always used industrialized preparation of boxes or bottles. I agree with the practicality and often I use the industrialized, however they have the preservatives: Potassium Sorbate, Sodium Benzoate and Sodium Metabisulfite, has Citric Acid and the thickened Sodium Carboxymethylcellulose. There remains the question: How far is coconut milk? We live in an immediate world where foods take so many additives to last longer, but does that make us last longer?
coco ickfd1source: Being of Nature
It makes me think of Carlo Petrini’s Slow Food movement and Michael Pollan when in his “food rules” he says: “Don’t eat anything that your grandmother wouldn’t recognize as food”. That’s because my grandmother did not allow coconut milk from the bottle to enter her kitchen, she said: “Get out of here with this, lazy people, take the money here, go to the store and bring me 2 coconuts”. Then she broke the dried coconut, discarded the water, scraped it with a grater for coconuts, squeezed the fresh and grated dry coconut with a cotton cloth that she had for this (making a little effort was necessary). It is the best coconut milk that exists, fresh, thick and tasty, the industrialized one does not reach the feet.
With what was left of the coconut on the cloth she beat the blender with a little warm water (not boiling) and repeated the process of the cloth for a second extraction of coconut milk, which was thinner. In short, my grandmother (Olivia) made extra virgin coconut milk and then, with the second press, virgin coconut milk. He made real foods for a battalion of children, grandchildren, comadres… He wasn’t a Chef on paper or a dolman, but he put a lot of “big names” in his pocket, easy! He made food, worked to satisfy people and not his name.
coco ickfd3source: Style Craze
About Coco
Tip 1: Each type of fat, vegetable or animal, supports particular levels of heat. If the temperature you are applying to the cooking fat exceeds the limit, unwanted chemical changes like the appearance of toxic substances and free radicals begin. Coconut milk does not support much heat, so when using it for hot recipes, only add at the end of the preparation with the fire already off and without intense boiling. One of the changes that coconut fat can have is saponification, that is, the transformation of fat into soap. If ever your preparation with coconut ever got a slight taste of soap, it was because of that.
Tip 2: For preparations that contain coconut milk, it is always good to use antioxidants, they will give more durability to coconut fat while maintaining its freshness without any industrial chemical additives. Some antioxidants: Cinnamon, Cloves, Black Pepper, Red Wine, Basil, Mint, Vanilla Bean … All of these aromatics are antioxidants and can add an extra flavor to your preparation. Check out the Antioxidant Syrup Dani made for Manjar de Coco, click here.
coco ickfd2source: Rawmazing

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