Coconut Honey

Coconut Honey Recipe

Ingredients:

coconut skim milk
glucose
sugar
stabilizer (sodium alginate)
Utensils:

expeller or press
centrifuge (separator)
blender or colloid mill
stainless steel cooking vessel
refractometer
can sealer
Packaging Material: 2T cans or sterilized glass jars with new PVC caps

Procedure:

Extract coconut milk as described under coconut syrup (steps 1-4).
Store milk preferably in the cold to allow separation of cream from the water portion (skim milk). Collect the skim milk. (Separation may also be accomplished with the use of a centrifuge.)
To one (1) part of the skim milk, add ½ part sugar and ½ part corn syrup.
Blend with sodium alginate (stabilizer) in a concentration of 0.5% of the mixture.
Heat the mixture over steam for 15 minutes, pass thru a colloid mill and cook with constant stirring on a steam jacketed kettle to a temperature of 104°C (220°F). At this temperature, total soluble solids reading is about 76-77%.
Pour hot product into sterilized container and seal completely. Cool and label.