-
1
Position a rack in the middle of the oven and preheat to 400F.
-
2
Locate the 3 black spots, or eyes, at the top of coconut.
-
3
Using a Phillips screwdriver or a hammer and large nail, pierce holes in 2 of the eyes and pour out the liquid, capturing it and reserving it to drink or discarding it.
-
4
(Make sure the holes are good sized, or the water will dribble out slowly.)
-
5
Put the coconut on a baking sheet and bake for 15 minutes.
-
6
The heat will loosen the meat from the shell.
-
7
The coconut may crack in the oven, which is fine.
-
8
Remove the coconut from the oven.
-
9
Holding it with a dish towel, firmly tap it around the equator with a hammer until it has cracked around the entire circumference and broken apart.
-
10
Try to keep the pieces as large as possible.
-
11
Use a dinner knife to pry the coconut meat from the shell.
-
12
Discard the shell.
-
13
Using a vegetable peeler, shave off the papery brown skin from the white coconut meat.
-
14
Rinse the meat to remove any excess bits of brown skin.
-
15
Then, using a sharp knife, cut the meat into ribbons about 2 inches long and 1/16 to 1/8 inch wide.
-
16
Some ribbons will be very short because the pieces of coconut meat are not all the same size.
-
17
Fill a 5-quart Dutch oven or other large pot half full with water and bring to a rolling boil.
-
18
Add the coconut ribbons and parboil for 1 minute to remove some of the oil.
-
19
Drain in a colander and rinse under lots of cold running water.
-
20
Wash the pot and add the sugar and water to it.
-
21
Place over medium-high heat and heat, stirring, until the sugar melts, forming a thick syrup.
-
22
Add the ribbons and lower the heat to a simmer.
-
23
Cook, stirring frequently with a metal spoon to expose the ribbons evenly to the syrup.
-
24
They will gradually become silvery and soften.
-
25
After about 30 minutes, when the sugar syrup is as thick as corn syrup, lower the heat further to slow the cooking and start stirring constantly with the spoon.
-
26
The ribbons will soon turn white, become dry looking, and stiffen.
-
27
To dry the ribbons thoroughly without browning them, keep stirring.
-
28
The sugar will first cling to the ribbons and then flake off in white, sandy bits.
-
29
When the ribbons are opaque and covered by a dry, sandy sugar film, they are done.
-
30
This second cooking stage, which began when you lowered the heat, should take about 2 minutes.
-
31
Pour the ribbons onto a baking sheet and spread them into a single layer to cool completely.
-
32
Transfer the cooled ribbons to an airtight container, discarding the powdery sugar.
-
33
They will keep at room temperature for about 2 weeks.
-
34
An opened can of sweetened condensed milk is a great excuse to indulge in Vietnamese coffee, called ca-phe sua.
-
35
To create this jolting beverage, brew an inky-strong cup of coffee.
-
36
Any full-bodied, dark roast will work, although a perennial favorite of Vietnamese Americans is Cafe Du Monde from New Orleans, which contains chicory.
-
37
Regardless of the coffee, brew it in a regular electric coffeemaker or a stove-top espresso maker.
-
38
(The small Vietnamese stainless-steel presses are slow and often dont work well.)
-
39
If you are starting from beans, grind them extra-fine to extract the maximum flavor.
-
40
Now, put about 1 tablespoon sweetened condensed milk in a cup.
-
41
Add about 3/4 cup of your hot, heady brew and stir to combine.
-
42
Taste and adjust with more milk to your liking, then drink as is or pour into an ice-filled glass for a cold version.
