coconut skim milk blender
glucose saucepan
sugar wooden spoon or ladle
stabilizer (sodium alginate) laboratory thermometer
refractometer
PACKAGING MATERIAL
2T cans or sterilized glass jars
with new PVC caps
PROCEDURE
1. Extract coconut milk as described under coconut syrup (steps 1-4).
2. Store milk preferably in the refrigerator to allow separation of cream from the water portion (skim milk). Collect the skim milk. (Separation may also be accomplished with the use of a centrifuge.)
3. To one part of the skim milk, add ½ part sugar and ½ part corn syrup.
4. Blend with sodium alginate (stabilizer) in a concentration of 0.25% of the mixture.
5. Heat the mixture in a double boiler 15 minutes, remove from fire and blend until smooth. At this temperature, total soluble solids reading is about 76-77%.
6. Cook in double boiler with constant stirring to a temperature of 220°F.
7. Pour hot product into sterilized container and seal completely. Cool at room temperature and label.
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