Übersetzung für "Coconut meat" in Deutsch

The coconut oil is obtained by cold pressing of dried coconut meat (copra).

Coconut meat (pulp): in young fruit, crushed before - Cocos nucifera.

Compared to coconut meat, it is relatively low in fat.

In the wet method, however, the fresh coconut meat is used.

The present invention pertains to a process for defatting coconut meat.

Young coconut meat: Young coconuts contain coconut water and meat.

The coconut meat is first dried in the sun or in large industrial ovens.

This is the juice pressed from the mixture of freshly grated coconut meat and water.

In its place, a soft, thin, gelatinous layer develops into thick, solid coconut meat.

Replace 3 tablespoons soft young coconut meat with 3 tablespoons shitake mushroom stem (torn or cut into strips).

Coconut meat is rich in calcium as well as phosphorous, which is especially important for athletes.

Soaked cashews: You can use soaked cashews instead of young coconut meat for the sauce.

One of the main ingredients along with rice include fresh fruit and vegetables, fish, meat, coconut milk and spices and herbs such as lemongrass, coriander and ginger.

The physical binding of the fat components to the coconut meat occurs due to the fact that it is set at temperatures below the state of solidification of the fat and thus transformed into the solid phase.

To produce an oil cake, which is to be subjected to further processing, this process provides for coring the harvested coconut, fine grinding and pressing out the coconut meat in a suitable pressure vessel and thus separating the coconut milk from the oil cake.

For the sauce In a food processor, combine the coconut oil, coconut meat, sunflower seeds, curry powder, turmeric, cinnamon, granulated onion, coconut palm sugar, vinegar, and salt.

The coconut cream is made from selected coconuts with the blend of the coconut meat and water, so it has the coconut’s best features.

Coconut meat from young coconuts smells and tastes less like coconut and is somewhat sweeter but contains significantly less fat and as such fewer calories.

We DO say “the meat of the coconut”, or “the meat of the problem”.

The major flavour components of coconut meat are delta C8- and delta C10 lactones which are described as buttery, tropical-fruity and coconut-like.

Put a lid on the blender and pulse it on high until the coconut water and meat are fully combined and smooth.

In these area, jobs in traditional cottage industries — fishing, production and processing of coconut meat and fiber, tea, rubber, fruits and vegetables — are low paying but crucial to survival of the poor.