COCONUT SAUCE
Method:
To the fine pieces of grated coconut left after straining off the milk, add 2 Tbl whipping cream or sour cream, 1 tsp sugar, ½ tsp vanilla and blend. Makes 1 cup.
The fine coconut pieces left over after straining off the milk can also be toasted and used over ice cream or salads. Place on a baking sheet in 350°F oven for about 10 minutes or until golden brown.
DATE: September 1985
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