hahabogus wrote:


> Perhaps a food mill would work better than pressing thru a metal strainer.
> But this method doesn't remove the dark skin on the coconut flesh. The old
> way would be cracking the coconut in half with the back side of a machette
> and using a toothed device to shred the flesh while still inside the
> hardened outer shell.
>
> Mash would be the word.


Two brown parts to the coconut: One is hard, woody and inedible. That
separates from the white coconut meat, maybe not easily, but it does
separate. The heat briefly in the oven trick helps there. Then there's
the paper thin layer of brown that's truely stuck to the white meat. I
know of no way of getting it off without wasting half the white meat.
Luckily, it is edible. I process it in the food processor. It produces
attractive brown flecks that get strained out when you make the coconut
cream. If I'm eating the coconut straight, I eat it too.


--Lia