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The only thing I know is that sour water from the brown mature coconuts is horrible tasting but I didn't get sick from it. I would not keep the meat if the coconut water is in question. The meat is not safe from bacteria if bacteria has touched it. Check out what organyx has to say here about the pink and purple color: ...


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Perhaps a cornstarch base to help thicken the mixture might help. Also the advice about taking it and whisking is very important.


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When I visited Malaysia and Singapore, the nasi lemak I tried had very little taste of coconut - many of the people I traveled with even got surprised when they heard the rice was cooked in coconut. The name literally means 'fatty rice', which indicates that the coconut milk is added only to make the rice fatty, i.e. more sticky. When I made it myself, the ...


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Coconut has a very mild flavor that is easily drowned by other things. In my experience, coconut rice does not end up tasting very strongly of coconut, although it is richer and slightly sweeter. I notice that many recipes call for salt and sugar, which are both flavor potentiators. Perhaps you could try these. At the end of the day, though, I fear you may ...


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You should be able to mix almond butter into almond milk to raise the fat level to that of cream. That should be enough, assuming you want the cream as cream, or for a ganache or something. I've certainly done this with coconut milk and coconut oil, and used in a ganache for a chocolate cake. For whipping, you'll need something with more stability than ...



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