Coconut cream

                                                        How to make Coconut Cream

Coconuts are a key ingredient in Samoan cooking. Every part of the coconut is used. You can eat

the flesh raw or use it for cooking, you can drink the juice, the shell makes a handy cup or, together

with the husks, you can fuel a cooking fire. The most widely used product from the coconut is

coconut milk, so let me describe how the milk is traditionally made.

You will need

Coconut / popo

Knife

Scraper

Coconut husk

Bowl

1.First gather all the ingredients and place the scraper on a seat.

2. Second take the coconut and crack with the back of a knife or a machete. Rotate the popo while

striking the coconut on the circumference. Make sure to be careful.

3. Next take the coconut and split it into two. Coconut water should come out of the coconut  once it

is open. With the leftover coconut water you could drink it or retain the water so it is not wasted.

4. Then scrape the flesh out with the scraper. Take one half of the cracked popo and rotate it around

the blade of the scraper. Use little pressure on the popo to prevent going all the way to the shell.

Repeat with the other half.

5. After that take the coconut husk, put some coconut flesh in and squeeze. There should be

coconut cream coming out. Remember to repeat this last step so you get more coconut cream.

Leftover dry coconut can go into the pig feed or become chicken food.

Faafetai  tofa.