foto: Instagram/@wilya_binti_sudin
Brilio.net - Storing grated coconut in the freezer is a choice that is often taken to make it more durable and long-lasting. This freezing process is indeed very effective in preventing grated coconut from rotting quickly, especially in hot and humid tropical climates. By storing grated coconut in the freezer, we can ensure that the coconut remains fresh and ready to use whenever needed.
However, there are consequences that are often faced when using frozen grated coconut to make coconut milk. The freezing and thawing process can affect the texture and quality of the grated coconut. When frozen grated coconut is thawed, the fibers tend to become coarser and harder, making it difficult to produce thick and rich coconut milk. As a result, the resulting coconut milk is usually thinner and less in quantity compared to using fresh grated coconut.
To overcome this problem, some tips can be done . Reported by BrilioFood from Instagram @wilya_binti_sudin on Tuesday (12/31), the trick that can be done is to mix grated coconut with hot water. Well, hot water will make the coconut fiber softer, making it easier to extract when squeezed.
Frozen grated coconut squeezing trick
Instagram/@wilya_binti_sudin
But before mixing it with hot water, the frozen grated coconut needs to be left at room temperature first until it melts (not frozen). Meanwhile, boil hot water until it boils. Then turn off the heat and add the softened grated coconut (room temperature). Stir until evenly mixed and let it sit until the water is completely cold.
Frozen grated coconut squeezing trick
Instagram/@wilya_binti_sudin
Then, move the grated coconut into a blender. After that, blend until smooth, then strain and squeeze the coconut milk. Once squeezed, the grated coconut can be mixed with water again and blended again to produce more abundant coconut milk. Guaranteed the results are thick and savory.
Frozen grated coconut squeezing trick
Instagram/@wilya_binti_sudin
Basically, hot water helps dissolve the coconut oil present in the coconut fiber. Coconut oil is the main component that gives coconut milk its richness and thickness. By using hot water, more of this oil can be extracted from the coconut fiber, resulting in a thicker and richer coconut milk.
On the other hand, hot water creates optimal temperature conditions for coconut milk extraction. Higher temperatures increase the solubility of fats in the coconut, so that more components dissolve into the water during the pressing process. This ensures that the resulting coconut milk is thicker and more abundant.
Having been watched more than 97 thousand times, this video about the trick of squeezing grated coconut immediately attracted attention. Who would have thought, many other Instagram users then gave direct responses in the comments column. Some of these netizens even gave other suggestions in squeezing grated coconut.
"I often store grated coconut before Eid, because the price of coconut is often expensive, I do it like this, Mom," said Instagram @_rnnelianti15.
"When I store coconut milk, boil it for a while, stir it, don't let it boil for a long time, so that the coconut milk doesn't split, cool it before storing it in the freezer, rather than using coconut milk that is already ready," wrote the Instagram account @hj.rika_hoyin.
"I also prefer to store the grated coconut rather than the coconut milk...it's fresher if I store the grated coconut," commented the Instagram account @alisariskiana.
(brl/ola)
