Moina Tai (Coconut Cream Sauce) is a traditional Cook Islander recipe for a classic thick coconut cream made by wringing grated coconut flesh in a cloth. The full recipe is presented here and I hope you enjoy this classic Cook Islander version of: Coconut Cream Sauce (Moina Tai).
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This is the thick coconut cream made from wringing out grated coconut flesh in a cloth.
Ingredients:
freshly-grated coconut flesh
Salt, to taste
Muslin cloth for wringing
Method:
Simply grate the white flesh of a coconut. Warm slightly in an oven set to 50C (warm coconut expresses more cream).
Remove from the oven then transfer to a double layer of muslin (cheese cloth). Wring the coconut with the cloth as hard as you can to extract the thick cream.
Strain the cream into a bowl to remove any stray coconut fibres, season lightly with cloth then pour into a bottle ready for use.
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