Who has some good recipes to make with fresh coconut flesh, that is, the white part inside the coconut?

Bukayo (Coconut Candy Bars)

Ingredients:

6 cups grated fresh coconut

3 cups powdered sugar

3/4 cups cornstarch

1 1/2 cups water

Wax paper, cut into 48 strips, 4 inch long & 1 inch wide

Procedure:

Using a large knife, chop the grated coconut fine. In

a large bowl, mix the chopped coconut powdered sugar

cornstarch and water together.

Place the mixture in a double boiler over gently

boiling water and cook until it reaches 200 F, using a

candy thermometer, or until it no longer sticks to a

finger when touched. Stir constantly to avoid burning.

Pour the mixture onto a greased board or surface and

roll it into a sheet 1/2 inches long, 3 inches wide

and 1/2 inch thick. Set aside to cool and harden.

Using a sharp knife, cut it into bars at intervals of

1/2 inch.

Wrap each bar with a piece of wax paper and then store in

an airtight container. Makes about 24 bars.

Visit to a site on Indian recipes it'll help U. South Indians use a lot of coconut.

Not sure about the flesh, but heres some coconut recipes

http://www.cooks.com/rec/search?q=coconut

AND PINEAPPLE

Use any leftover macaroon crumble over ice cream or fresh fruit.

Coconut rice pudding

3 cups water

1 cup basmati rice

1 cup plus 2 tablespoons sugar

2 large eggs

2 large egg yolks

3 tablespoons cornstarch

4 teaspoons vanilla extract

1 1/2 cups whole milk

1 cup canned unsweetened coconut milk*

1 teaspoon salt

1 cup shredded coconut, toasted

1 cup whipping cream

Macaroon crumble

1 1/2 cups sweetened flaked coconut

2/3 cup all purpose flour

1/2 cup (packed) golden brown sugar

1/4 cup sugar

3/4 teaspoon salt

4 1/2 tablespoons chilled unsalted butter, diced

2 cups chopped peeled fresh pineapple

1 cup chopped peeled pitted fresh mango

For rice pudding:

Bring 3 cups water to boil in heavy medium saucepan. Add rice; reduce heat to medium and simmer uncovered until very tender, about 18 minutes. Drain if necessary. Whisk 1/2 cup plus 1 tablespoon sugar, eggs, egg yolks, cornstarch, and vanilla in large bowl to combine. Bring whole milk, coconut milk, remaining 1/2 cup plus 1 tablespoon sugar, and salt to boil in heavy medium saucepan. Pour over sugar-egg mixture, whisking constantly. Strain mixture back into saucepan and bring to boil over medium heat. Whisk gently until slightly thickened. Remove from heat. Fold in cooked rice and coconut. Pour into bowl, pressing plastic wrap onto surface, and refrigerate until cold, about 4 hours. (Can be prepared up to 1 day ahead. Keep refrigerated.) Stir in cream.

For macaroon crumble:

Preheat oven to 350°F. Line large rimmed baking sheet with parchment paper. Toss coconut, flour, both sugars, and salt in large bowl to combine. Using fingertips, rub butter into mixture until clumps form. Spread mixture on baking sheet, patting down slightly. Bake until golden brown, about 20 minutes. Cool. Break crumble into bite-size pieces.

Toss pineapple and mango in bowl to combine. Spoon 1/4 cup rice pudding into each of 6 wineglasses. Top each with 1/4 cup fruit mixture. Sprinkle each with 2 tablespoons macaroon crumble. Repeat with remaining pudding and fruit mixture (reserve remaining pudding for another use). Sprinkle each parfait with 2 tablespoons macaroon crumble and serve.

* Unsweetened coconut milk is available at Indian, Southeast Asian, and Latin American markets and many supermarkets.

Makes 6 servings.

Go to allrecipes.com