22 



BULLETIN 77, HAWAII EXPERIMENT STATION 



Coconut milk 



Choose a coconut which is not tully mature. Have the outer husk removed 

 from the nut. Using a nail or ice pick, open the two soft eyes at the end 

 of the nut. Drain the water from the inside. Crack nut with a hammer 

 and remove the meat. Grate the meat, or put it through a vegetable or meat 

 grinder. If the Hawaiian type of grater is used, it is not necessary to re- 

 move the meat from the shell. When grated, a medium-sized coconut usually 

 yields 3 cups. If a thick coconut milk to serve over puddings, taro leaves, 

 etc. is desired, % to % cup of coconut water or boiling water should be 

 poured over the 3 cups of grated coconut. Allow it to stand 15 minutes and 

 squeeze through poi cloth or two thicknesses of cheesecloth. If the milk 

 is to be used in curry sauce for chicken, eggs, shrimps, or in cornstarch 

 pudding, a larger quantity of water (1 to 2 cups of water to 3 cups of 

 grated coconut) may be used. The coconut meat will still retain sufficient 

 flavor to be used in candy or macaroons. 



Haupia — coconut pudding 



6 to 8 servings 



3 cups grated fresh coconut (1 coconut) ) . , , „ . , , .„ 



2 cups boiling water j yie,ds 3 CU P S extracted coconut milk 



For soft pudding — For stiff pudding — 



3 tablespoons cornstarch 6 tablespoons cornstarch 



2y 2 tablespoons sugar 



Pour boiling water over grated coconut and allow to stand 15 minutes. 

 Strain through double thickness of cheesecloth or poi cloth, squeezing out 

 just as much of the milk as possible. If this does not yield 3 cups, add water 

 poured from the inside of coconut to make that amount. Mix cornstarch with 

 sugar, and add sufficient coconut milk to make a smooth paste. Heat remain- 

 ing milk to boiling, slowly stir in cornstarch paste, and boil until it thickens. 

 Pour into mold and allow to cool. For stiff pudding, cut into 2-inch cubes, 

 and serve on squares of ti leaves in the Hawaiian style. 



Coconut confection 



yield 1 pound 



4 cups fresh grated coconut ^4 cup corn syrup 



% cup sugar. 2 egg whites 



Place grated coconut with corn syrup and sugar in the top of a double 

 boiler. Stir while cooking until mixture clings to spoon. Add egg whites 

 and cook until mixture feels sticky when tried between the fingers. Spread 

 in a wet pan, cover with wet paper and cool. Chill by placing pan on ice 

 in refrigerator. Shape into balls, dipping the hands in cold water first. Use 

 about iy 2 tablespoons each, making 40-50 balls. Warm a baking sheet and 

 rub over lightly with paraffin or oil. Place balls on sheet, flatten slightly 

 and bake in a slow oven (300°-325° F) 30 to 40 minutes. 



