Coconut Liquado Recipes

Steps:

• Opening Coconuts: Open the coconuts by flinging them onto a cement or rock surface (this is how the monkeys do it!) Don't worry about losing the liquid, as it's not the coconut milk called for in cooking. Each coconut should break in 3 to 4 pieces. It is also possible to open a coconut by piercing the eyes of the coconut with a screwdriver or ice pick, draining the liquid through the holes and placing the coconut in a 400 degrees F oven for 20 minutes. Wrap the coconut in a towel and hit it with a hammer to loosen the shell and split it into pieces.
• Pry out the white meat and then pare off the dark skin.
• Grating Coconut Meat: To grate the white meat, put the meat through the grating disk of a food processor or use a hand grater. You should get about 7 cups of grated coconut from the two coconuts, which will keep in the refrigerator for 2 to 3 days.
• Reserve 4 cups of the grated coconut for the pie crust and filling.
• Coconut Liquado: To make the coconut milk, combine the remaining 3 to 4 cups of loosely packed grated coconut with the milk (use 3/4 cup of coconut for each 1 cup of milk) in a heavy saucepan. Heat slowly, bring to a simmer, then remove from the heat and cool. Strain the milk, pressing down on the coconut meat to extract all the liquid. Squeeze all the coconut through a towel to get any last drops. Discard the coconut.

Steps:

• Combine the fruit with the milk, ice and honey in a blender or food processor and puree until smooth. Pour into tall glasses and serve immediately.

Steps:

• Combine the cantaloupe with the milk, ice, and honey in a blender or food processor and puree until smooth. Pour into tall glasses and serve immediately.

Steps:

• Add the dessicated coconut to a large nonstick skillet over low heat. Cook, stirring frequently, until lightly toasted and aromatic, about 2 minutes.
• Add the sweetened condensed milk and stir until well combined. Turn off the heat and keep stirring until it forms a soft, cohesive dough, 3-5 minutes. Add the cardamom and stir to incorporate.
• Transfer the dough to a bowl and place in the fridge for 5 minutes, until firm and cooled.
• Add the finely shredded coconut to a shallow dish.
• Grease your hands with ghee or coconut oil. Scoop about 1½ tablespoons of the ladoo mixture into your hands at a time and roll in rounds.
• Roll the balls in the shredded coconut to coat evenly.
• Arrange the ladoos on a plate and refrigerate for about 5 minutes to harden.
• Garnish with the crushed pistachios, then serve.
• Enjoy!
• RECIPE BY: Kamana Bhaskaran

Steps:

• Pineapple Licuado
• In the jar of a blender, add all the ingredients and pulse briefly until the pineapple chunks are finely chopped (but not a puree). You will have to add the ingredients in 2 batches. Strain through a medium-mesh strainer. Chill well in the refrigerator. Serve over ice with a garnish of fresh pineapple.
• Tangerine Licuado
• Combine all ingredients in a large bowl and whisk to blend. No need to strain. Chill well in the refrigerator. Serve over ice with a tangerine wheel for garnish.