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Coconut Syrup

grated coconut blender
refined sugar saucepan
di-sodium phosphate, food grade wooden spoon or ladle
laboratory thermometer
2T cans or sterilized glass jars
with new PVC caps

1. Mix grated coconut with water in the proportion of 1 part grated coconut to ½ part water, by volume.
2. Extract milk by hand or by using an expeller or press.
3. Mix 'sapal' with water (1 part 'sapal': ½ part water).
4. Collect coconut milk extracts. Repeat 2 to 3 times.
5. Heat milk at 80° to 90°C (176° - 194°F) for 15 minutes and blend in a blender or colloid mill to break coagulated proteins.
6. Add di-sodium phosphate in a concentration of 0.25% by volume of the milk.
7. Add sugar at a ratio of 1 part milk to 1 part sugar.
8. Mix well and cook to a total soluble solids content of 70% (use a refractometer to determine end point). Pour hot in clean containers.
9. Seal completely.
10. Cool and label.

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