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