Materials: half of fresh coconut meat, 300g of icing sugar, 375g of water.

Methods:

1. Coconut meat is sliced, can be thin or thick. Thicker is chewy, thinner will be crispy.

2, in a frying pan add water and boil the rock sugar to dissolve.

3, and then add the cut coconut flakes into the pan, and sugar water together, stir fry on medium heat until the water begins to bubble, thickening. At this time the coconut oil also fried out, super fragrant.

4, finally see the edge of the pan sugar precipitation, turn off the heat and keep stirring until the coconut flakes become dry, then the flavor of sugar also came out, out of the pan can be.

Coconut porridge

Materials: 150g of rice, fresh coconut meat (or coconut meat strips) appropriate amount, two liters of water, sugar appropriate amount.

Practice:

1, wash the rice.

2, dig out the fresh coconut meat moderate, chopped.

3, pour water into the casserole, mix the rice and coconut meat evenly, put the casserole into a small fire simmering, cooking can be.

4, and finally add the right amount of sugar according to personal taste.

Coconut balls

2 egg whites, 3/4 cup powdered sugar, 1/4 tsp salt, 3 cups coconut flour.

1. Take a clean beaters box and beat the egg whites, then add the powdered sugar and continue beating until fine and stiff.

2. Then add the coconut flour and salt to it and call mom and dad it evenly and set aside. Coconut raw material, respectively, kneaded into small balls, rows into the baking tray, preheated oven, and then baked in the oven with 170 ℃ 15 minutes can be.

Hainan coconut rice

Coconut a, glutinous rice (preferably Thai) half of the coconut amount.

1. Coconut mouth part of the cut a triangle shape out, pour out half of the coconut milk used to soak glutinous rice.

2. Thai glutinous rice, glutinous rice, with the original coconut milk soaked.

3. Use a small bowl or a small plate to hold the round coconut, so as to fill the glutinous rice and on the steamer.

4. Use a spoon and a single chopstick to transfer the three-hour-soaked glutinous rice into the mouth of the coconut, adding the amount of glutinous rice to four-fifths of the volume of the coconut and sealing it.

5. Steam the whole coconut in a steamer for three to four hours, making sure to seal the steamer and put enough water in the pot.

6. When the coconut is cooked, use the back of a knife to cut through the outer skin, revealing the white coconut meat.

7. Rinse off the husk of the coconut with cool and boiling water and cut the coconut on a sheet pan. Cut the coconut meat with a knife, and rub some oil on the knife during the cutting process so that the cut is complete.