Coconut fruit in Indonesia is usually sold without outer skin/sabut (mesocarp and exocarp) and just leave the endocarp (batok) also a raw of sabut.
Batok or tempurung is the hardest part of this fruit.
When we break the endocarp using thick and big knife, we will find the coconut water and also the white pulp.
The thickness of the pulp is depend on the variety and also the maturity.
The pulp will be thicken through the maturity.
Then the pulp will be removed from the endocarp, it's not an easy process.
The next step is remove the brown skin of the pulp to get good quality end product.
The all brown skin will removed until we get white part.
Then the pulp ready to be washed and processed later.
Now, we will make the coconut milk or here we call it 'santan'.
The simplest way to make coconut milk is using blender or food processor.
But for us, the taste is different when we use grater.
Most of Indonesian more like using grater that made from stainless steel or wood.
But the other using grating machine to get practicality.
For us the taste of the grated coconut that using traditional grater has better taste.
Now, we get grated coconut, so ready for cooking or for making coconut milk.
For coconut milk, we have to add some warm water on it and then kneaded.
So we will find the coconut milk soon.
The thickness of the milk is depend on the water that we add on it.
For the thick coconut milk just add a few warm water, and for the thin coconut milk we have to add more water.
The next step is strain and knead it.
Now... we get the coconut milk.
So, we can see the difference between coconut milk and coconut water.
Next, we will talk about making coconut oil.
Enjoy this series and have a wonderful week.