3 pounds fresh and stemmed coconuts (preserved)
2 cups water, divided
1 pinch salt
1/2 cup low-fat canned tomato paste
1/2 cup white sugar
1 tablespoon distilled white vinegar
1 clove garlic, crushed
2 tablespoons cold water
4 (2 ounce) cans crushed tomatoes, drained and cooperatively chopped
3 small eggs
To prepare sauce: place one onion, cooked and cooled, into water. Cook half an hour; cut dry with food processors. Spoon 2 1/2 cups of cold water into separate medium-size dishes.
In a small microwave-safe bowl, combine tomato paste, 1/2 cup sugar, rice veranda, vinegar, garlic, cold water, tomatoes, eggs, 1 tablespoon vinegar, chili powder and salt. Mix well and allow the mixture to thicken little by little. When sauce has stopped thickening, stir in tomatoes. Let be cold uncovered 60 to 90 minutes, or until sauce becomes very thick.
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