Make a syrup of sugar and water; boil until
igar is dissolved. Add shredded coconut and cook
itil product becomes clear and transparent. Do
)t stop cooking when coconut has just a creamy
)pearance. It should be glistening and trans-
trent to give most satisfactory results. Pack hot
to hot jars and seal immediately.
This coconut dulce is very good and is convenient
use for cake fillings, for cookies, or added to
biled frostings and marguerites, in sauce for ice
,eam, and to serve with cream cheese as a dessert.
Peeled and washed whole pieces of coconut may
Sprinkled lightly with sugar (1 tablespoon to
)out 1 quart of pieces) and packed into moisture-
ipor-proof packages, sealed and frozen at 0F.
lass canning jars are good for this, as are clean
iffee cans, sealed with locker tape. Be sure to
bel and date. Coconut may be held 8 to 12
Coconut may be grated after cleaning. To 2
ips grated coconut add 2 tablespoons sugar. Mix
pll and pack into freezer containers or freezer
igs. Seal and freeze at 0F.
Grate coconut with a coarse grater. Sprinkle 1
blespoon sugar to each cup grated coconut.
)read in a thin layer in a shallow pan. Heat in a
00F. oven for 20 minutes. Stir often.
Pack coconut into hot, sterilized jars and seal.
ocess in a simmering (1900F.) waterbath for
COOPERATIVE EXTENSION WORK IN
AGRICULTURE AND HOME ECONOMICS
(Acts of May 8 and June 30, 1914)
Agricultural Extension Service, University of Florida
Florida State University and
United States Department of Agriculture, Cooperating
M. O. Watkins, Director
USING FLORIDA FRUITS
AGRICULTURAL EXTENSION SERVICE
USING THE COCONUT
By LENA E. STURGES
Assistant Economist in Food Conservation
The coconut is grown in South Florida.
The nutritive value of the coconut varies with
the stages of development. The mature coconut is
a good source of phosphorus and iron. Coconut
milk is high in fat, but both milk and meat of the
coconut are low in calcium.
The milk may be used in puddings or frozen
desserts. Fresh grated coconut may be used in
cake icings, pies and candy.
HOW TO CRACK AND GRATE A COCONUT
1. Choose a coconut which is mature, but con-
tains a large amount of liquid (shake it to tell
amount of liquid).
2. Husk coconut, puncture the "eyes" of nut
with a nail or ice pick, and drain out the milk. Tap
"nut" with hammer to loosen meat. Crack open.
3. Remove meat in pieces. A regular table knife
is most successful to use.
4. Wipe coconut meat with a damp, clean cloth.
Trim off brown layer with a sharp knife.
5. Grate or put through a food chopper, using
a medium-coarse blade.
TOASTED COCONUT CHIPS
Pierce the eyes of the coconut and drain off
liquid. Heat the coconut for 1 hour in an oven set
at 3000F. Remove and let cool. Remove coconut
meat in large pieces (do not remove brown peel-
ing). Slice very thin and spread in shallow pan.
Place in oven at 2000F. for 2 hours. Do not let
coconut get too brown. Reduce temperature and
heat an additional time if needed, stirring occa-
sionally. Remove from oven, cool and store in air-
Grind coconut with fine blade of a food choppe
or use a food blender. If a food chopper is use(
after chopping add 2 cups water or coconut mil
and 2 tablespoons sugar to each 2 cups of grour
coconut. Place in a quart jar and shake. The
strain by pouring through clean muslin or flannel
Squeeze bag to get out all the milk.
This "milk" may be frozen and the pulp ma
be frozen to use in pies, cakes or puddings.
If using the food blender, place coconut (ct
fine) in blender, add liquid and blend thoroughly
3 cups coconut milk
1 envelope unflavored
Dissolve gelatin in 14 cup water. Place ov(
boiling water to melt. When gelatin is melted, st
in coconut milk. Freeze in refrigerator tray or i(
cream freezer. If frozen in a refrigerator tra:
beat 3 times during freezing process. Yield:
COCONUT CREAM PIE
% cup sugar
3 tbsp. cornstarch
2 cups milk
Pinch of salt
1 baked pie shell
3 egg yolks, beaten
1 tbsp. butter
s tsp. vanilla
% cup whipped cream
S cup grated coconut
Combine sugar, salt and cornstarch in a sauq
pan. Gradually add milk and cook over moderal
heat, stirring constantly. When mixture is thicl
ened, remove from heat.
Stir small amount of milk mixture slowly to ep
yolks, slowly pour back into hot milk and be,
vigorously. Add butter and cook 2 minutes long
Remove from heat and cool. Add vanilla. Pol
cooled filling into baked pie shell and place in r
frigerator. Just before serving, top with whipped
cream and sprinkle with coconut.
1 frozen or fresh coconut 4 cups water
(grated or put 3 cups sugar
The publications in this collection do
not reflect current scientific knowledge
or recommendations. These texts
represent the historic publishing
record of the Institute for Food and
Agricultural Sciences and should be
used only to trace the historic work of
the Institute and its staff. Current IFAS
research may be found on the
Electronic Data Information Source
site maintained by the Florida
Cooperative Extension Service.
Copyright 2005, Board of Trustees, University