Agua de Coco

AGUA DE COCO


The coconut arrived from Asia via the Caribbean Islands, Brazil, and Mexico.

In 1492, Cristóbal Colón had encountered the coconut in El Salvador, Central America, Cuba, The Dominican Republic and Puerto Rico.

Here is the récipe that the navigators had created, and had come by way of California, Texas and Mexico 1515.

PHOTO: the deep wine red color agua is a fruit called MAMEY; the Green is a cactus & lime; the orange is mango and the White is coconut milk wáter ...


AGUA DE COCO


4 Brown hairy coconuts ( the wáter and the pulp )

Cane or Raw Sugar to taste

1/2 juice of a fresh squeezed lemon

Ice


1) empty the coconut wáter of each coconut in a large glass bowl
2) With a machete break the coconuts in half
3) break the White flesh and slice pulp and place into the bowl
4) squeeze the lemon and sprinkle sugar to taste
5) cover and place in refrigerator
6) when ready to serve, remove from refrigerator and serve in tall
glasses on ice

img://i1265photobucket.com






ABSOLUTELY DELIGHTFUL THIS TIME OF YEAR ...

If you reside in Florida, or California, you can encounter Green coconuts as well ...

Have a wonderful summer.
Margaux.

Add to Taste,

I would love both ... the traditional pre hispanic and the XXI Adrià style ...

I am going to post a photo of the traditional Mexican one ...

Thanks for the contribution,
Margi.

Thank you Ron. They are quite thirst quenching and refreshing ...