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Whole Dry Coconut 1 Piece
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About the item
- tion facts Per100PortionType Average tional Value Per 100g Energyinkcal 354 Kcal Protein 3.33g Carbohydrates 15.23g Sugar 6.23g 33.49g Fibre 9g Sodium 20mg tion Coconut meat is rich in iron and a good source of potassium. It's high in saturated , and natural coconut oil enhances the immune system, improves digestion, helps absorb minerals in the body, and improves overall cholesterol ratio. Coconut juice is just about the best source of electrolytes. .
- Storage conditions Place the Whole Dry Coconut at room temperature, after, chunked or shredded Dry Coconut must be placed in an airtight container and store in the refrigerator for at least 3 days from opening. Best consumed right away to avoid souring and molding. Preparation and usage To open a whole Dry Coconut fruit, clean up remaining husks and hairs around the fruit and use the dull backside of a cleaver to crack it open. Hold the coconut over a when tapping firmly down the equator with the back of the cleaver. Turn around the coconut several times as you rap. Pry out the meat from the edges with a small . Grind in a blender with 1.5 cup of water for 2 to 3 minutes. Sieve in a mesh, strainer, or clean white cloth. Squeeze out excess liquid from pulp. Safety warning Do not attempt to open the coconut fruit without skill or adult supervision in case of a child. Always use appropriate tools and execute with care when using sharp or heavy objects. cooking Guidelines Spread shredded Dry Coconut, dashed with brown or white sugar on an unlined baking sheet. Bake in a preheated 350ºF (180ºC) oven for 12 to 18 minutes. Stir a few times while it’s cooking, so it toasts evenly to a golden brown. Sprinkle on fresh or roasted over a tropical fruit salad of fresh mango, papaya, orange, and banana, or on top of sweet sticky rice cakes. To make rich curries, sauces and stews, bring to a boil the coconut milk squeezed out from the pulp. Season accordingly. .
Frequently Asked Questions About Whole Dry Coconut 1 Piece in Samoa
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