A Fijian Villager at the Polynesian Cultural Center places grated coconut meat into a coconut husk strainer and squeezes out fresh coconut milk — so called for its white color and creamy taste. It is from coconut milk that the oil is extracted.
A Fijian Villager at the Polynesian Cultural Center places grated coconut meat into a coconut husk strainer and squeezes out fresh coconut milk — so called for its white color and creamy taste. It is from coconut milk that the oil is extracted.
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