The BLUE can contains Baker’s fresh, ripe coconut, canned in its own milk. Much of this milk is absorbed by the coconut so that it is particularly soft and juicy. When you use the coconut that comes in the Blue can, be very sure to carefully press out all the moisture before adding the coconut to your cakes and pies, otherwise, you will have more moisture than your recipe calls for. This milk can be pressed out in accordance with directions on the can or you can put the coconut in your potato ricer or fruit press and squeeze the milk out. This coconut milk can be used in place of, or mixed with, cow’s milk in your baking and adds to the delightful flavor of your cakes and pies and candies.
The YELLOW can contains fresh, naturally moist coconut without the milk, sweetened with pure cane sugar.
There are just two ways to get really fresh, ripe coconut. One is to know how to select a coconut, then open it and pare it and grate it—the other way is to simply open a new BAKER can. You get all of the flavor—none of the work.
The following recipes are practical and very easily made. They have all been tested in the BAKER COCONUT KITCHEN.
If the Blue can is used, be sure to press
the milk out as directed on the label.
Coconut Charlotte
1 cup BAKER’S Coconut
½ envelope plain gelatine
1¼ cups milk
2 egg yolks