This is how you easily make your own real coconut milk and (whipped) cream:
Step 1: gather and crack the coconuts
Step 2: take out the coconut flesh
Step 3: cut the coconut into small pieces
Step 4: pour hot water and blend
Step 5: filter it
Step 6: enjoy the coconut milk or cool down to make cream
Step 7: check the result of the cooled coconutmilk
Step 8: cream or whipped cream
Sundowner rum-coco, ama-coco or whatever you like
Originally, you need to remove the husk of the coconut and then put a straw through one of the three soft eyes that every coconut naturally has. But we lazy sailors prefer to drink more and work less so we found a much easier way to enjoy a coconut drink. During the day we don't poor in any liquor but just enjoy the pure coconut water. But during sundowner (did you realize that actually the sun goes down already after noon? ;-)), we like to spice it up with some rum or amaretto.
Step 1: drill a hole
Step 2: smell, taste, poor in the liquor
Step 3: ENJOY
Coco-burgers and bread spread
Step 1: Put ingredients together
Tip for cooking chickpeas: to save big time on storage weight, packaging and shipping waste, buy dried chickpeas (in bulk, Eco Vrac - Tahiti) and cook them yourself. It's really not a big deal, only takes a bit of planning. Pour dried chickpeas in a jar, fill it with (solar powered) boiled lightly salted water. Close the lid, cover it in a blanket and leave it for several hours/half a day. If you have a microwave and enough solar power, you can then boil it again until they are tender. If you don't have the solar or microwave, still use this technique with the boiling water because it reduces the cooking time a lot, much more than with cold water overnight!! Don't throw the chickpea cooking water away, it contains a lot of protein. Use it through your food or see below for a tip what to do with it for a nice Chocolate Coco bounty mousse.
Step 2: Mix the chickpea paste with the coconutchips
Step 3: Moist it more for bread spread or shortly bake for the burgers
Do you want to add some spice and bite to your dinner? A nice, super easy and very different way to use coconut is to cut it into thin slices (about 1-2mm thick), marinade it in teriyaki and spicy pepper and bake that in a frying pan. The chips spice up your food and add a nice bite to it.
Chocolate bounty mousse
For this recipe you need for about 5-6 persons:
Coconut sprinkles, about 6 tablespoons
Coconut fat/cream, 2 tablespoons
Chocolate bar, 200 gram
Chick-pea water (left over after boiling), 200ml
Slowly melt the chocolate with the coconut fat/cream. Whip the chick-pea water, that is the water that is left over after boiling / the water in a can with chick peas, until it is a thick foam. Use an electrical or smart mechanical thing, not simply whip by hand because that won't work or will take for ever). Slowly mix the melted chocolate and the foam. Add vanilla and sugar if you like. Poor it into bowls with coconut sprinkles on the sides. Put it in the fridge for at least four hours. Enjoy your delicious bounty-chocolate mousse!