This is how lots of coconut milk is made and packed in a certain coconut stall in Farmers Market in Cubao, Quezon City, Philippines.
Coconut milk / coconut cream is popular with Primal Diet followers.
In the Philippines, coconut milk is cooked as part of many dishes. The local name is “gata”.
Raw Coconut milk / coconut cream is viewed as good fats by Aajonus Vonderplanitz and his Primal Diet followers, but personally anything more than a tablespoon of raw coconut milk may upset my stomach. Locally, the coconut vendors and most Filipinos do not drink glass fulls of this stuff. The interest is as a sauce in fruit salads / deserts or cooked in main dishes.
1CoconutExpertNEEDED on Feb 5, 2010 at 7:50 am:
Please respond to this comment!
Okay. Which coconuts are best for making coconut milk/cream (I am a Primal Dieter, by the way!), the Orange ones, or the Dry Brown ones?
When I’ve opened bigger orange ones, the meat was not only ripe and the water tasty, but the meat was softer and easier to work with.
On the other hand, the brown ones look as perfect as coconuts do in pictures, but the water tastes way too sweet, and the meat is hard as a rock!! And an ice cream scooper can’t even get that stuff out! IS hte Brown coconut’s hard meat what they use to make coconut cream? I find the ripened orange (but not fully ripe brown) coconuts have fully developed meat that is easier to work with hands down, and the water is comparable to that of a green coconut (taste). What are your thoughts on this?
NOTE: I live in Florida. Nothing sold in a store is affordable here ($2-5 per Formeldahyde-dipped coconut for example), so I’m working with wild coconuts from people’s lawns/trees and such.
Advice? Thoughts? Directions?