Revisiting coconuts in order to get enough coconut milk for a sorbet. After taking a hammer to the coconuts to break them open, I had trouble getting the meat out. Upon advice of a friend, I put them in the oven at 350F for half an hour. Once cooled, I was able to pry the meat out.
I didn't bother scraping the skin off since I was eventually going to strain the meat. Grated the meat in a food processor, then let it soak with a cup of hot water for half an hour.
Squeezed the meat through a cheesecloth, and ended up with a little over two cups of milk. Dissolved a half cup of sugar into the milk, churned it, and some three hours later from when I broke open the first coconut, I finally had a sorbet!
The verdict? Honestly, I couldn't taste the difference between my hand-squeezed coconut milk from the canned variety. And given all the trouble, I think I might be opening a can next time. It's a shame, but now I know why so many coconuts on the island go to waste.
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