Return of the Coconut Topic - General Tiki

W woofmutt Member Seattilite Telstar Joined: Mar 26, 2002 Posts: 2639	W woofmutt Posted posted on Thu, Jan 30, 2003 10:31 PM When using Coco Lopez I empty the can into a bowl then (gently) use a wire whisk on it. It usually stays mixed for many days, but just in case any leftovers get left in the bowl for easy remixing. I also found I could make a pourable Lopez that doesn't compromise the flavor by mixing 3 parts Lopez to one part water. At room temperature it remains pourable, refigerated the fat will rise to the top and solidify. Major shaking will mix it again, but don't fill a narrow necked storage bottle full of it as the fat will block the neck. [This message was written by: woofmutt on 2003-1-30 9 PM-ish while woofmutt was enjoying a much deserved post work gin and tonic. Any spelling errors or errs or whichever the hell it is should be ignored.]

When using Coco Lopez I empty the can into a bowl then (gently) use a wire whisk on it. It usually stays mixed for many days, but just in case any leftovers get left in the bowl for easy remixing. I also found I could make a pourable Lopez that doesn't compromise the flavor by mixing 3 parts Lopez to one part water. At room temperature it remains pourable, refigerated the fat will rise to the top and solidify. Major shaking will mix it again, but don't fill a narrow necked storage bottle full of it as the fat will block the neck.

[This message was written by: woofmutt on 2003-1-30 9 PM-ish while woofmutt was enjoying a much deserved post work gin and tonic. Any spelling errors or errs or whichever the hell it is should be ignored.]

Post #21447 by woofmutt on Thu, Jan 30, 2003 10:31 PM