Coconut Residue (Khi Le Mak Phaw)

Coconut residue is a traditional local food made from coconut milk. It can be eaten as a snack, while the coconut oil separated during preparation can be used for cooking or applied to the skin and hair as part of traditional beauty care.

Ingredient:

• Mature coconuts

How to Make Coconut Residue:

1. Grate the coconut flesh and squeeze it to extract the coconut milk. Repeat about three times, or until the coconut milk becomes thin.
2. Pour the coconut milk into a pan and simmer over low heat for 2–3 hours, until the liquid has evaporated and the coconut residue separates from the oil.
3. How to Separate the Coconut Residue and Oil
4. While simmering, the coconut residue will rise and separate from the oil. Carefully scoop out the coconut residue.
5. Add a little salt to taste. You can also add sugar if you prefer a sweeter flavor.
6. Store the coconut residue in a cool place and use it as needed.
7. Keep the coconut oil separately. It can be used for cooking or applied to the skin and hair as part of traditional local practice.