Most days I eat at least one young coconut. John has been curious about making a curry sauce using both the water and meat from a young coconut, the idea being that it would be cleaner tasting and the spices more prominent without a traditional coconut milk base.
For dinner one night last week he prepared a coconut curry sauce by blending the water and meat of a young coconut in a high speed blender. The coconut mixture was gently heated and he wisked in a small amount of coconut butter. Added, fresh ginger, fresh garlic, whole tumeric, cumin seeds and let the seasonings flavor the coconut while maintaing the temperature at 125 degrees for about 20 minutes. We strained the sauce before serving over potatoes, salsify, black rice and spinach.