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.
(FYI, here is the menu, just for the fun of it)
Tostones and tortilla chips with mojo and salsas
Huitlacoche and squash salad
Chicken in Veracruz Mole (Tlatonile de Pollo)
Green Rice (Arroz Verde)
Yucatan Coconut Pie
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