I already showed you how to cook from one coconut, a mountain of coconut flakes and a pint of coconut milk. Decided to update the photos and do it all again. So, in the store long shake the coconut to your ear. Choose the one in which the water gurgles loudest. The house of the three holes choose that which is easily pierced by a thin and sharp object, drill a hole and pour the coconut water. It is possible to drink or to make a mask on the face (to me the taste of this water is not very much).

Now gently tapping with a heavy object on the Meridian walnut in the center. Just 3-4 taps and the nut split into two halves.

Select the proper knife for cleaning of vegetables remove brown shell. I don't always brush my coconut from this film, only when I need perfect white chips. This is the case. PS Cup with a straw just that most of the water from the coconut.

Grind the pieces of coconut in a food processor or grate on the fine grater.

Put in a deep container and pour boiling water so that the water only slightly covered chips.

Leave it to infuse for 30 minutes.

Now chips, in small portions, along with the water should be filtered through several layers of cheesecloth, tightly pressing it every time.

Here's what happened - the jug of coconut milk and a bowl of chips. Naturally, the quantity of milk will depend on how much water you poured and how much will be able to press the shavings. I got exactly 0.5 liters. Leave a jug of milk on the table for about an hour, we need to wait for separation of milk fat coconut cream and low fat milk.

If you increase the photo, you'll smojete to consider that the milk acted as a decent village milk from a real cow))) - split into two factions - the cream and the actual milk. The fresher the nut, the more cream you get. Put the container of milk in the fridge, and if you want to cream even faster, in the freezer. Then they quickly harden and turn into a rather dense mass, look like stearic candle (maybe not a good comparison, but it will help to understand to what extent you need to cool the cream). Best of all, of course, put in the cold is not a pitcher with a narrow neck, as I have, but expanding to the top of the vessel, so you can easily remove the layer of cream. I then did so, filling the bowl. The remaining milk can be used at their discretion. I usually cook some spicy Thai soup. So, the final output - 100 grams of chips and 500 ml of coconut milk, from which you get about 40 grams of coconut oil.

Put 5-6 tablespoon of shavings for decoration of sweets, chips and other parts, gradually shunt to the coconut cream and powdered sugar, seeking a fairly dense consistency. Coconut oil very quickly again becomes soft at room temperature, so it is not difficult. Stop when the weight it will be possible to sculpt into a ball. It blind folded pinch fingers of both hands, and not to roll. Roll does not, the mass will collapse. It took me the whole chip, not counting the one that I left for decoration. *If you have a vanilla or rum flavor, add a few drops into chips.

The technology of making candy is very simple - take a little lump of coconut pulp, fingers of both hands fold in a pinch and tightly pressing them to each other, sculpting a lump of irregular shape, and then by releasing pressure, smooth the sharp edges, achieving more or less round shape. The process is time consuming because it requires some skill, but after the third or fourth candy you will understand and it will go faster. Unfortunately, not shot process because my hands were in the candy and didn't want to dirty my camera. If the mass is molded poorly (I admit that coconut oil in your purchased walnut can be a tiny amount), you can try to add to it a little melted white chocolate or cocoa butter. You can simplify your work if tightly compacted mass in the cell from candy and freeze directly in forms. Ready to remove the candy in the freezer until fully cured.

It remains very simple - melt the chocolate in a water bath, remove from the freezer the chocolates and dip each in chocolate. Immediately roll in coconut flakes, because the ice candy chocolate solidifies very quickly. Store candy in the freezer, and can at room temperature, the chocolate will not fall apart the stuffing. I like cold candy when the chocolate breaks with a crunch, exposing the fragrant sweet coconut filling. But the candy is heated to room temperature, most fully reveal your taste.