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Homemade Coconut Milk and Macaroons

Tropical Traditions has wowed me with their 100% Natural Dried Coconut made from organic dried coconuts. This coconut is not sweetened or treated with sulfites to whiten it (unlike what you normally find). It still has such a pretty white color and a pleasant taste. The shredded coconut is very fine and perfect for making homemade coconut milk or macaroons. (I made both!) The Coconut Recipes page has a whole section of recipes just for using dried coconut. I had no trouble deciding what I would make first, but I'll need some help deciding on what to make next. I'll share my adventure and then I'll give you a chance to win a 1-gallon pail of shredded coconut!

First, I deep cleaned my kitchen for 4 hours and woke up to a clean inviting kitchen calling me to make something! I gathered my ingredients. . .


. . . and supplies. (Note: deep cleaning is not a requirement for this recipe, but certainly a motivating invitation for me!)


To make the coconut milk, I used:
  • TT shredded coconut
  • warmed purified water
  • a blender
  • jelly strainer (you can also use cheesecloth)
I watched the video on the recipe page, gave it a try and in less than 10 minutes I had made a wonderfully creamy coconut milk.




I had not tasted coconut milk before this, so when my mother-in-law stopped by, I had her taste it. She said it was really creamy and good! She cannot have dairy products so she uses coconut milk instead. I sent her home with the jar I made and enough coconut to try a batch on her own. I plan to make more because I have heard of the many healthy benefits of raw coconut milk.

I wasn't sure what to do with the leftover coconut pulp, so I tossed it in with a batch of Classic Coconut Macaroons. These are really quite simple - coconut, honey, vanilla, salt, cream of tartar. . .


. . . and whipped egg whites!





They were the best coconut macaroons! I think the fineness of the shredded coconut really made the texture of this cookie perfect. Even Nathan, who does not really like coconut, could not stay away from these.


He especially liked the ones dipped in chocolate (that I made with coconut oil, honey, and cocoa powder).


The kids home with me especially loved the chocolate ones.


I managed to save a few for my boys who were gone.


I am very happy with the quality, texture, freshness, and taste of Tropical Traditions shredded coconut and I think you would like it too!

Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.

1 comment

Michelle said...

Another mistake some people make is to scrimp on the vinegar. This is a bad idea. Although your kitchen may smell like a chip shop whilst the chutney is being made, you will not taste the vinegar in the finished matured product. Like sugar, vinegar is vitally important in ensuring the food is properly preserved, keeps in good condition and does not give you food poisoning. Vinegar is particularly effective in inhibiting the growth of botulinum, the toxin that causes the (sometimes fatal) condition botulism due to its acidity.