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| What You Need: |
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Coconut
Water
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| How To Cook: |
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1. Take a ripe coconut and grate all the white flesh.
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2. To make a rich cream, pour a teacupful of hot water over the grated coconut and squeeze the mixture well in the hands, then strain off the liquid through muslin.
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3. To be used with fish or vegetables the Lolo may be slightly salted.
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4. It may be heated but should not be boiled, as this spoils the creaminess.
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5. It may be iced for use with cold sweets.
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