what do I do with cocount juice?

Answer 1

http://www.cooks.com/rec/search/0,1-0,cocount_bake,FF.html

THAI CHICKEN AND COCONUT MILK SOUP
(TOM KA GAI)

1 12-ounce can coconut milk, such as chaokoh
1/4 lb chicken breast, cut into small chunks
juice and grated peel of 1 lime
1 4" piece of lemon grass, cut into very thin (1/16") slices on the diagonal
3-4 slices of galanga (fresh ginger may be substituted)
hot chile peppers to taste -- preferably thai birds, with serranos an acceptable substitute cut into thin circles
cilantro for garnish

Pour the lime juice on the chicken and let stand while you prepare the rest of the soup. In a medium saucepan, place the coconut milk, lemon grass, grated lime peel, galanga or ginger, and (optionally) chiles. (The optional part is that if you don't want the whole dish to taste spicy, add the chiles later; the earlier you add them, the hotter the resulting dish.) Bring the coconut milk to a simmer.
When the soup is simmering, add the lime-soaked chicken pieces and stir to distribute them. Reduce the heat so the soup stays just below a boil and cook for 12 to 15 minutes, or till the chicken pieces are finished cooking. Remove from heat and serve immediately with fresh cilantro leaves for garnish.

FAI' AI I'A (FISH BAKED IN COCONUT
MILK)

3 lbs. fish (whole or fillets)
1 tsp. salt
1 c. coconut milk
Dash of pepper

Clean and scale fish. Place fish in a low baking dish. Cover with coconut milk. Bake in oven at 325 degrees until fish is cooked. Approximately 20 minutes. Serves 8-10.

COCONUT MILK CAKE

1 box yellow cake mix
1/2 c. salad oil
4 eggs
1 box instant vanilla pudding mix
12 oz. can coconut milk, frozen
1 tsp. vanilla

Blend all ingredients, except coconut milk, for 1 minute. Add coconut milk, which has been thawed; mix. Bake in greased and floured 9 x 13 inch pan for 35 to 40 minutes at 350 degrees. Top with Cool Whip and flaked coconut.
Chocolate pudding may be substituted for vanilla

COCONUT MILK

2 c. shredded unsweetened coconut
3 c. whole milk

Scald milk in saucepan. Add the coconut, stir, and remove from heat. Let stand until cool. Strain the mixture, pressing as much liquid from the coconut as possible. To keep; refrigerate or freeze.

FRESH COCONUT MILK ICE CREAM

1 medium coconut, grated
Water from coconut
1 tbsp. cornstarch
2/3 c. sugar
1 tbsp. butter
2 c. fresh milk

Open the coconut; peel off the thin brown inside skin (see directions for opening and peeling coconut); cut into pieces. Put part of the milk into the blender and add pieces of coconut. Grate and empty and grate until all is grated. Put the grated coconut with the coconut milk in double boiler and cook for 30 minutes. Remove from fire and strain through a cloth, squeezing to drain out all the milk. Put half of this milk back on the fire; mix the cornstarch with the coconut water, sugar, and butter. Add to the hot coconut milk, stirring well. Cook until it thickens, then add the rest of the coconut milk and cool. Place in freezer tray and freeze until firm. May be rebeaten if you wish.
This is a nice ice cream for the tropics where cream is hard to find. The natural coconut oil in the milk gives a rich texture and smooth flavor.

Answer 2

By "juice," do you mean coconut milk, or do you mean that coconut juice that comes in a can and is labeled "coconut water"? Or do you mean the watery juice that is naturally inside the coconut?

The other person who answered had good suggestions for recipes with coconut milk. With the "coconut water" from the can (canned coconut "juice,") I have used it to cook rice, so that the rice would have a coconut flavor. (I substituted canned "coconut water" or canned "coconut juice" for some of the plain water that I would normally have cooked the rice in).

I don't know what to do with the "coconut water" inside the coconut. I think some cookbooks use it as an ingredient in homemade coconut milk? Or do you just drink it?

Answer 3

you can make great pina coladas or a great batter for coconut shrimp batter

Answer 4

rub it all over yourself