Guest guest Posted September 10, 2002 Report Share Posted September 10, 2002 I was wondering if anyone worries about preservatives, etc. A lot of recipes use coconut and over here (Australia) I haven't been able to find preservative free coconut. Does your coconut not have preservatives or do you just not worry about it? Caroline G. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2002 Report Share Posted September 10, 2002 >I was wondering if anyone worries about preservatives, etc. A lot of recipes use coconut and >over here (Australia) I haven't been able to find preservative free coconut. Does your >coconut not have preservatives or do you just not worry about it? >Caroline G. I use fresh coconut. I buy a whole coconut, slam it on the basement floor to break it open, pry the 'meat' out with a screw driver, then put it through the grater attachment of my food processor. It's keeps indefinitely in a baggie in the freezer once grated. Deborah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2002 Report Share Posted September 10, 2002 Using fresh coconut...Deborah PS. I forgot to mention, before I slam it on the basement floor to crack it open, I poke the " eyes " out with the screw driver... that sounds so violent :-(... to pour out the coconut water. There should be LOTS of sloshing around in it. If it is dried up, it isn't any good. That's part of how to select a good, fresh one... lots of water sloshihg around in it, and the 'eyes' at the one end (3 of them) should be dark and firm, as opposed to moldy and squishy. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2002 Report Share Posted September 10, 2002 Deborah, I loved your description of opening the coconut and getting the meat out. I was wondering though do you use this to replace desiccated or shredded or both? Normally the bought coconut is dried, how does this affect recipes or is the grated coconut dry enough naturally to not make much difference? Do you sub 1:1? TIA Caroline - " Deborah Pageau " > I use fresh coconut. I buy a whole coconut, slam it on the > basement floor to break it open, pry the 'meat' out with a screw > driver, then put it through the grater attachment of my food > processor. It's keeps indefinitely in a baggie in the freezer > once grated. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2002 Report Share Posted September 10, 2002 Caroline Garner wrote: > > I was wondering if anyone worries about preservatives, etc. A lot of recipes use coconut and over here (Australia) I haven't been able to find preservative free coconut. Does your coconut not have preservatives or do you just not worry about it? when i buy coconut, it's sometimes sulfited, but i've not noticed any other preservatives. ygg -- **~*~*Never underestimate a cow who can knit with her hooves*~*~** Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2002 Report Share Posted September 10, 2002 Sulphites were the preservative I was referring to - 202 to be exact. It is in everything over here and even the HFS Coconut contains it. Caroline G. - " eye of newt " <krasota > > when i buy coconut, it's sometimes sulfited, but i've not noticed any > other preservatives. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2002 Report Share Posted September 10, 2002 Hi Caroline, I " worry " about the preservatives in regular prepared coconut. Most of the coconut in local grocery stores contains proplyene glycol as a preservative. It is the same ingredient used in perserving many non-food products. . .and there are many questions about its safety for human consumption. Local health food stores here carry unsweetened, macaroon coconut that is preservative free. If you cannot find a source in Australia, I think the idea that Deborah recommended is a good one. Don't give up on finding a preservative free source, though. When you find one. . .stock up! It freezes well. LaDonna Preservatives in coconut > I was wondering if anyone worries about preservatives, etc. A lot of recipes use coconut and over here (Australia) I haven't been able to find preservative free coconut. Does your coconut not have preservatives or do you just not worry about it? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 10, 2002 Report Share Posted September 10, 2002 Caroline; >I loved your description of opening the coconut and getting the meat out. Thanks! :-) You noted the addition I posted after, about draining the water first? It would make quite a mess to smash the whole coconut without doing that first! :-( >I was wondering though do you use this to replace desiccated or shredded or >both? I've never paid any attention to that detail. However, if you want it finer than grated, it could be put into the blender action of the food processor AFTER grating, to make it dessicated-fine. >Normally the bought coconut is dried, how does this affect recipes or >is the grated coconut dry enough naturally to not make much difference? Again, I've never bothered with that detail. It has always seemed dry-enough to me. However, if you want it drier, it could be dried more in a food dehydrator. There are some neat little counter-sized models that aren't too expensive. >Do you sub 1:1? Yup. Deborah Quote Link to comment Share on other sites More sharing options...
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