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Jamaican Coconut Custard...Yard Style #016
July 29, 2005

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Coconut Custard

In Jamaica, there is not that great demand for sauces. Why? Well, because everything is overcooked. And, if you ask, when things are overcooked there is usually some form of natural juice or gravy from the overcooked food.

Of course not all overcooked foods will give you enough gravy or juice to make you happy, but you can always add some extra ingredients to make the sauce of your liking.

A sauce of my liking is one that is as old as I can remember…Coconut Custard. This sauce is very easy to make. And it can be used with other seasoning such as Jerk, Curry, and Paprika. Let me say this before we go any further. It will take time to make Coconut Custard. However, it does not involve too many processes…Yah Mon!

O.k. Here goes:

1 Large Dried Coconut

4 Cups Water

Use a hammer or any heavy impact device to break open the dried coconut. Carefully remove the coconut from the shell using a dull knife. If you use a sharp knife you may risk hurting yourself.

Cut the coconut into small pieces, let’s say small enough to fit into the Electric Blender bowl. Put pieces of coconut into the blender and then add one cup of water to cover the coconut. Turn the switch to puree.

Pour the pureed coconut into a large mixing bowl. Repeat this process until all the coconut is finished. Using your hand, squeeze the pureed coconut through a fine strainer into another bowl. Put the “trash” back into the first bowl. Add some water to the trash.

Repeat this process until you’ve extracted all the milk from the “trash” that’s left in the bowl. The objective is to make coconut milk.

Add the coconut milk to a saucepan or skillet and boil for an hour.

Here is what will happen. The custard will form as you continue to boil the coconut milk. Each time the custard forms on the side of the pot use a fork to move it to the center. This will prevent the custard from burning. Allow the coconut milk to boil until the water is almost evaporated. When the coconut custard forms in the middle of the pot, it is ready to be used.

Aha! What do you do now? Yah Mon!

You can make any kind of coconut flavored dish.

Here is one:

1 tsp. Jamaican Curry Powder

½ Onion (chopped)

1 clove Garlic

2 sprig Thyme

¼ tsp Black Pepper

¼ tsp. Salt

½ Tomato (optional)

Add the curry powder to the coconut custard that’s already in the pot. Turn the fire to medium, and allow the curry to cook for two minutes. Now add all the other ingredients to the curry coconut custard with ½ cup water.

Cook the custard for another five minutes… Yah Mon! The Coconut Custard Sauce will be ready after that.

You can add shrimp, fish, lobster or any seafood to this sauce. If you like you could add Tofu Chunks too. However, if you use Tofu, add a little Ginger to the ingredients.

Another option would be Jerk season instead of Curry. You can add this to any dish you make with chicken, pork, beef, lamb, or goat. Or make a vegetarian meal and add coconut custard to it.

The possibilities are so many. Cool?

Yah Mon!

Uncle Zack

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