Coconut Filling

Buy three fresh coconuts. You're only using two, but you will be glad you have one extra at home, in case there's not enough milk in the first two.  Poke out the *eyes* with a screwdriver and drain the milk into a glass measuring cup.  You'll need 1 1/2 cups.  Set aside.

Then place the coconuts in a warm (250) oven for 30 minutes to help crack them. I go outside for the next step:  place them on level surface and hit with hammer to break shell open.  This is actually great fun.

After the heavy outer shell is gone, use a vegetable peeler to remove the thin brown lining off of the white meat.

Grate finely the meat from two coconuts. I use my cuisinart for this.
















Cook coconut milk and 2 C sugar in a saucepan over medium-high heat until it spins a thread (230degrees). I use a candy thermometer to help me know for sure.
















Add 1 C heavy cream. Boil hard for one minute. Pour over finely grated coconut meat. {12/17/13 My sister Noel asked me to quantify the number of cups of grated coconut that result from two whole coconuts.  I will do that the next time I prepare this recipe.}  Stir to combine.

Reserve (store in refrigerator) until ready for use. You can actually do this in advance.

















Spread between layers of cake and on top layer.


LATER and unrelated to the coconut filling which is recipe #3 for my Coconut Cake.

Use third fresh coconut to fix Ambrosia.....

















Have you ever bought and used a fresh coconut?