Seasoning: 4 bowls of water

Self-made healthy coconut juice

There are often basin friends who ask if coconut milk and coconut water are the same thing and taste the same. Coconut juice is not coconut water, but coconut juice squeezed from coconut meat; Milky white, just like the color of canned food sold in the supermarket, can be drunk directly or made into dessert. Coconut water, also known as coconut green, is clear water filled in coconut meat, which has its own fragrance and fresh sweetness. You can drink the coconut as soon as you open it, and you can also use it to make soup! Especially suitable for summer and autumn! The coconut milk we are talking about today is our own coconut milk! The supermarket doesn't sell too expensive, about one can is around 3 yuan, but the same concentration, homemade, is about 1 yuan, and there is no addition! Can be healthy!

Actual production: healthy coconut milk (five people)

1. Peel off the hard shell of the coconut and peel off the brown skin outside the coconut meat with a knife.

Rinse clean

3. Cut into corn-sized granules. This is for cooking machines. If your cooking machine is strong, you can throw it in the whole piece, but it is not recommended. Coconut meat is really hard. It would be better if you had a man at home to help you.

4. Cut the coconut meat and pour it into the cooking machine four times. Add the same amount or a little less cold water as coconut meat, and add it according to your favorite degree. Half a coconut and a bowl of water, coconut juice is still very sweet!

5. Pour the beaten coconut milk into the soybean milk bag, and the coconut milk will be out of the pot. I made almost a small pot altogether.

6. If you like it hot, you can drink it with low calories. If you like it cold, you can drink it with ice cubes! They are all first class. Say it!

Actual production: coconut milk

1. Pour the coconut milk filtered according to the above method into the baking tray.

2. Pick some whole coconut meat with coarse particles, spread it on a big plate and air dry it in a ventilated place, but the wind should not be too strong to avoid the dry layer on it being blown away by the wind.

These coconuts were made two weeks ago. At that time, because of the typhoon, I didn't dare to blow it on the balcony, so I had to use the oven, and the fire was about 70-80 degrees and baked for 4-5 hours. I often have to turn over in the middle to let the coconut below emerge from the water, which makes it easier to dry thoroughly. I baked three plates and used them all day.

If you can't finish drinking coconut milk, you can put it in a fresh-keeping box and put it in the refrigerator. After a few hours, it will be obviously layered. It is best to refrigerate for one day, so that the upper layer has hardened under the car, and coconut can be used to make curry dishes, sago dew and cakes.

1, when filtering coconut milk, squeeze it as dry as possible. The drier the water is squeezed, the easier it is for coconut milk to dry. If it is not squeezed dry, it may take a whole day to bake. Ha ha!

2. If the coconut is dried in the oven, don't set the temperature too high, or the color of the coconut will turn yellow! Volume will shrink!

Coconut can be kept in the refrigerator for a week, so don't be too greedy.