Fresh Coconut Milk and Toasted Coconut Flakes from Scratch

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It is so funny how some memories will stick with you throughout your life. My mom, much like me, would buy food that she did not know just to find out what it tasted like. She not only introduced us to many food that we would have not normally been exposed to, but she also taught us that it is important to try things once. You just never know if you are going to like it. She would buy fruits from Asia, the tropical islands… wherever it came from. I will always remember when she bought some lychees, or dragon fruits. We were disgusted just to look at those strange looking fruits, but they tasted so good that their appearance did not matter at the end.

It was the same with coconut. One day she came home with a coconut. It took us a while to try to open it. At the end i think that my dad hit the shell with a hammer so hard that the coconut broke in tens of pieces. The flesh stayed on the shell which made it very difficult to remove it and use it. I think that my mom did not really make anything with it. She just gave us some of the coconut shell “flesh” and we try to eat the flesh of  it as best as we could.

Yesterday when I saw those coconuts at the grocery store, I finally decided to buy one. I did not really know what to so with it, nor did I know how to open it but that was such a great memory that I wanted to see if that fresh coconut would taste as good as what i remembered. So i researched  how to open it and this is what was suggested:

1. place the coconut on a towel and hammer clean nails in the soft spots of the coconut. Turn the coconut upside down with the holes facing down and shake the coconut so that the “coconut water” will drain 1

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2. Then wrap the coconut with the same towel and with a hammer, hit the coconut so as to make a crack in the 3

3. With your fingers, pry the coconut open and the coconut fruit/ meat should detach from the 4

4. rinse the coconut meat. And with a potato peeler, peel the brown 5

What to do with fresh coconut??

  •  You can eat it raw– it is quite good.. though a bit different than what you may be accustomed to if you have only eaten it baked or toasted. You can either shave it, or grate it and include it in you breakfast or salads.
  • You can toast the coconut and use that way in many 2
    1. shred or slice the coconut thinly and bake it in the oven at 300 for 10 minutes stirring every 5 minutes to make sure that the coconut browns evenly.
    2. You can also toast coconut on the stove top. Spread shredded coconut into a large skillet and cook over medium heat, stirring frequently, until coconut is mostly golden brown. Coconut will probably brown a bit less evenly in a skillet than in the oven.
  • You can make Coconut milk:photo 3
    1. grate the meat and immerse the meat in some fresh water, adding 2 cups of water for the meat of one whole coconut.
    2. An easier and faster way to make coconut milk is to place the coconut flesh and coconut water in a blender, adding two cups hot water.
    3. Blend until the coconut and water forms a smooth slurry.
    4. Pour coconut mixture through a fine sieve or a milk bag and then  into a mason jar or a pitcher.
    5. Squeeze out as much liquid as possible, and transfer the coconut milk to the refrigerator.

C’est tout!!! So what are the incentives in making the toasted coconut and the coconut milk by yourself?

In Nourished Kitchen, the author of the blog points out the many health benefits of having fresh coconut versus canned milk. He points out that “Fresh, homemade coconut milk is also richer in vitamins, food enzymes and nutrients than coconut milk from a tin.  Indeed, fresh coconut milk contains three times as much vitamin C as canned coconut milk and is richer in thiamin, niacin, vitamin B6, folate and panthothenic acid.  Moreover, fresh raw coconut milk contains vitamin E, a heat-sensitive, fat-soluble vitamin that is otherwise absent in canned coconut milk”.

So now that I have shown you what to do with fresh coconut, I hope that you will give it a try,  and make fabulous recipes.

We used ours to make coconut ice cream and coconut macaroons;-) Yum!!!!

Bon Appetit and Happy Cooking!!!

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Tropical Oatmeal Breakfast


School has been over for about a week for me, and I will tell you: I am liking it😉 It is nice to wake up a bit late, not being on any type of schedule and do whatever I want to do. This week has been all about recharging and resting. For many people, recharging may mean different things, but for me this means going to the gym, cook, read, and hang out in my backyard. And this is exactly what I have been doing. I know.. I have not been much productive, but we have to recharge sometimes, right???

Well among the things I have been doing, one has been of course playing in my kitchen. This week, I have been playing with my breakfast. I wanted to add variety to this boring oatmeal i am trying to eat so today I will share with you my Tropical Oatmeal.


Ingredients for 2-3 :

  • 1 fresh mango sliced and cubed.
  • 1 fresh coconut or about 1/3 cup of coconut flakes toasted
  • 1 cup of oatmeal
  • 1 cup of coconut milk,
  • 1 cup of regular milk ( I used Fat free Lactaid)
  • 1 tsp of Pure Madagascar Vanilla Extract
  • 2 tbsp of Muscovado Brown Sugar ( Raw Brown Sugar from the Mauritian Islands- to be found in special grocery stores)
  1. Turn the oven to 475.
  2. Place the diced mango into a bowl and sprinkle 1 tbsp of the Muscovado brown sugar. Stir to coat the mango with the sugar.
  3. Empty those diced mangos onto a deep flexipat that you would have placed on a perforated sheet. Set 1
  4. If you are using some fresh coconut, shave some coconut ( about 1/3 cup or even less) with a potato peeler and lay it on the flexipat as 2
  5. Cook both in the oven for 5 4
  6. Meanwhile prepare the cooked oatmeal. Place the oatmeal, the coconut milk and the milk into a medium-sized bowl and cook the oatmeal for 3 minutes in the microwave. Watch that the milk does not boil over. It will start rising at about 2 1/2 minutes.
  7. Stir and set aside to let the oatmeal expand and cool. I don’t like when it is too hot…
  8. Add the vanilla, and 1 tsp of brown sugar and stir.
  9. Divide the oatmeal equally in 2 or 3 portions in individual bowls. Then add the cooked mangos, and the toasted coconut to each bowl.
  10. Sprinkle some Muscovado Brown sugar over the fruits, and you may even want to grate more fresh 5
  11. Eat up;-)

Bon Appetit and Happy Cooking!!!

If you like this recipe, I would love for you to subscribe to this blog by entering your e-mail address into the box on the right of this post. Also if you have time, please rate or post a comment. Your comments are always much appreciated. Thank you ;-)