I have learnt the art of making fresh coconut cream and my goodness it tastes absolutely scrumptious!
Have you ever had it from anything but a can?
It’s abit of simple labour but definitely worth it.

For those of you who can get brown coconuts give it a go! you may just want to add the cream to your cuppa, cereal, cooking or guzzle it pure!
The rest of you… Well enjoy in theory!

Find a nice brown coconut or two full of water…

To break it in half over a bowl neatly, whack it around its belly with the back of a heavy knife or machete til it cracks and spills.
Now put the juice aside and grate the flesh with a coconut grater into another bowl
See the round pointed blade attached to a board you sit on below…

Return some liquid to the grated coconut, perhaps strain it. Stir through, it will go white and milky. Magic! Taste it with a mouthful of the flesh, mmm
Set aside again…

Now prepare your curry…
I used local onion and garlic and a friends grown ginger, chopped with my 18th birthday chefs knife (from my family in monogrammed leather sheath…)
Softened in My own made ghee! ( clarified butter)
Stirred with a locally made spoon and in the magic black pot

 
Measure out ones spices, I used coriander, cumin and turmeric into another locally made spoon…

I aromatise the ginger onion garlic mix for several minutes with the spices then add diced tofu

Turn off the heat and have some muslin or net curtain or some such at hand to squeeze your nut milk through into the pot… Can be messy but fun or make more dishes and squeeze into another bowl first, let your child help!

Looking good yet?
Add chopped veg of choice and adjust liquid and seasoning

Simmer til tender
Serve up with rice and yoghurt, chutneys etc…

Yum!
I’m sure you already know about making curry but I did enjoy describing the photos…
I’ve been thinking a lot about my Swiss grandmas banana chicken curry which I haven’t had since childhood. I thought it was a peculiar mix then, but now I’d like to try it again!

This magnificent coconut tree keeps on astounding me with the diversity of its uses and by products.
Green nuts with their incredible water, sometimes fizzy like lemonade!
The soft jelly like immature flesh varying through stages to firm oily thick white grate able meat.
Coconut milk, cream and oil
Oil for fuel also
Coconut shell for utensils and vessels
Fronds for shelter, roofing, walls, shade
Leaves for weaving, vessels, mats, hats
Bowls, baskets, toys, decorations,
Etc etc etc
Ever wondered why traditional island dwellers where strong and glowing?

In celebration of plant to plate, slow food, free food, foraging, local made, wholefoods, homemade and happiness!
Peace be with you and your belly