Kelapa (Coconut)
Cocod Nucifera
Kelapa (Coconut) are extremely abundant on the wetter islands of Indonesia. Coconut water is used as a beverage fresh from young coconuts. Santen (coconut milk) on the other hand is made from the oily flesh of mature coconuts.
Kelapa Muda
Kelapa Muda are the young coconuts favored their soft, succulent flesh and sweet fragrant waters. For the ultimate virgin beverage, enterprising hawkers climb the tall, spindly trees and extract the water from coconuts still umbilicaly attached. If you can't find a young coconut, you might find cans of beverage in Asian restaurants and markets.
Kelapa Kopyor
Kelapa Kopyor are the creme de la creme of young coconuts. When you break open these coveted orbs you will find some of the coconut's flesh gracefully floating suspended within the liquid.
Kelapa Tua
Kelapa Tua are mature coconuts and are used to make condiments such as serundeng, or for making santen, the coconut milk used in countless recipes.
Selecting a Coconut
To insure freshness, check the "eyes" of the coconut for moldiness and make sure that you can hear liquid sloshing around inside.
Harvesting the Flesh
If you're squeamish about machetes, use a clean screwdriver or icepick to make several holes in the eyes and pour out the water (you can save it for adding to recipes in place of tap water). Place the widest section of the coconut on a flat, stable surface and smack it with a hammer or large stone until a crack appears. Work a chisel into the opening and crack the coconut open. The white flesh can be removed by peeling it away from the shell in sections. A one pound coconut should yield about 2 to 3 cups of meat.
Dehydrated Coconut
Unsweetened desiccated coconut can be used in place of fresh coconut flesh. To rehydrate place in a bowl and cover with hot water for 10 minutes. 10 ounces of dehydrated coconut is equivalent to one fresh coconut.
Making Santen (Coconut Milk)
Place a cup of flesh in a bowl and add an equal amount of hot, but not boiling water. Knead the flesh with your fingers for several minutes to release its oils into the water. Squeeze handfuls of the coconut flesh over a strainer and clean bowl so that the liquid is released. If you are after a thick santen then save this as your thick bath and repeat the process with more water for a thinner batch of coconut milk. Otherwise you can just combine the two batches. 1 cup of coconut meat will yield about 1 cup of the thick and 1 cup of the thin coconut milk. An obvious modern alternative is to use an electric juicer if you have one.
Canned Coconut Milk
Generally, the cheaper the price, the thinner the santen.
Freeze Dried Santen
You can also buy powdered instant coconut milk, which is definitely convenient and not a bad compromise in terms of flavor. Simply mix the powder with warm water. Use less water for a thicker santen.
Related Article:
Kelapa (Coconut) are extremely abundant on the wetter islands of Indonesia. Coconut water is used as a beverage fresh from young coconuts. Santen (coconut milk) on the other hand is made from the oily flesh of mature coconuts.
Kelapa Muda
Kelapa Muda are the young coconuts favored their soft, succulent flesh and sweet fragrant waters. For the ultimate virgin beverage, enterprising hawkers climb the tall, spindly trees and extract the water from coconuts still umbilicaly attached. If you can't find a young coconut, you might find cans of beverage in Asian restaurants and markets.
Kelapa Kopyor
Kelapa Kopyor are the creme de la creme of young coconuts. When you break open these coveted orbs you will find some of the coconut's flesh gracefully floating suspended within the liquid.
Kelapa Tua
Kelapa Tua are mature coconuts and are used to make condiments such as serundeng, or for making santen, the coconut milk used in countless recipes.
Selecting a Coconut
To insure freshness, check the "eyes" of the coconut for moldiness and make sure that you can hear liquid sloshing around inside.
Harvesting the Flesh
If you're squeamish about machetes, use a clean screwdriver or icepick to make several holes in the eyes and pour out the water (you can save it for adding to recipes in place of tap water). Place the widest section of the coconut on a flat, stable surface and smack it with a hammer or large stone until a crack appears. Work a chisel into the opening and crack the coconut open. The white flesh can be removed by peeling it away from the shell in sections. A one pound coconut should yield about 2 to 3 cups of meat.
Dehydrated Coconut
Unsweetened desiccated coconut can be used in place of fresh coconut flesh. To rehydrate place in a bowl and cover with hot water for 10 minutes. 10 ounces of dehydrated coconut is equivalent to one fresh coconut.
Making Santen (Coconut Milk)
Place a cup of flesh in a bowl and add an equal amount of hot, but not boiling water. Knead the flesh with your fingers for several minutes to release its oils into the water. Squeeze handfuls of the coconut flesh over a strainer and clean bowl so that the liquid is released. If you are after a thick santen then save this as your thick bath and repeat the process with more water for a thinner batch of coconut milk. Otherwise you can just combine the two batches. 1 cup of coconut meat will yield about 1 cup of the thick and 1 cup of the thin coconut milk. An obvious modern alternative is to use an electric juicer if you have one.Canned Coconut Milk
Generally, the cheaper the price, the thinner the santen.
Freeze Dried Santen
You can also buy powdered instant coconut milk, which is definitely convenient and not a bad compromise in terms of flavor. Simply mix the powder with warm water. Use less water for a thicker santen.
Related Article:
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