Filipino Woman shows her coconut milk making skills to Jamaican

To have fresh pressed coconut milk like this is truly amazing. You can feel the rich sweet and creamy taste of the sun ripen coconut milk cascading into deliciousness of pour satisfaction. Once you’ve had this treat of goodness, there is no return to the Greater, canned or powered form of milk. This was my first time using it as a nectar in it’s pour form, without additives.
When it is placed in the fridge for a few hours, you can use it as a spread, it becomes buttery. However it’s shelf life is very short, unless frozen. The husk is still rich and can be used to make novelties as Jamaican gizzada, coconut rolls or any other dish that calls for the husk. Freshly pressed coconut milk is the best.

[@donnettwallen8797]

I hope you carry one back to jamaica

[@donnawilson8817]

I usually work at a restaurant that used the shredder to grate coconut

[@JoyceBwoyBuss]

But have you ever had the milk after all that shredding?

[@donnawilson8817]

@@JoyceBwoyBuss No. It was used for cooking rice and peas

[@JoyceBwoyBuss]

@@donnawilson8817 if you ever get another chance to drink the pour milk, you would never stop.