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.

Na Lima Kokua,
the Helping Hands of the Pacific Tropical Botanical Garden

DATE: September 1985

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