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Green Coconut Recipe for Latin Am. Dinner

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Green Coconut Recipe for Latin Am. Dinner

nateco | Feb 1, 2009 07:28 AM

Ok, I have never bought and cooked with a whole coconut before. I am planning to make a Yucatan coconut pie (Rick Bayless, My Mexican Kitchen), so when I was at the latin grocery I saw these neatly pealed and ready to go coconuts, and figured GREAT, that looks easier than the big brown ones. Well, Ok, so now I know that those are green coconuts. Plenty of milk, very little flesh. And the flesh is more of a jelly, and not as strong flavored.

I am off to buy a brown coconut now to make the pie. But, Now I have all this extra milk and the coconut jelly. Any ideas what to do with it for a latin american dinner (mostly mexican)? All the recipes I am finding are for drinks (every one is already bringing wine) or curry.

Thanks!

(FYI, here is the menu, just for the fun of it)

1st:
Tostones and tortilla chips with mojo and salsas

2nd:
Tongue Estofado
Huitlacoche and squash salad

3rd:
Cactus Soup

4th:
Chicken in Veracruz Mole (Tlatonile de Pollo)
Green Rice (Arroz Verde)

5th:
Yucatan Coconut Pie

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