Homemade Coconut Milk
Coconut milk is the liquid extracted from ripe fresh coconuts. When a small amount of water is additionally added to the pressing process, the flavor is very delicious. It supplies substantial amounts of fat, the majority of which is in the form of medium-chain saturated fatty acids, namely the kind known as lauric acid. Coconut milk is a wonderful alternative to cow's milk for those who are lactose intolerant, because it is lactose free.
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Ingredients 2 ingredients
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Crack open the coconuts and drain out the clear juice.
- Use a knife to separate the coconut flesh from the pod. If necessary, rinse the coconut flesh under running water before cutting it into cubes.
- Put the coconut flesh in blender with the water, and process for a full minute at the maximum speed to create a smooth paste. If you don't have a blender, chop up the coconut flesh into manageable pieces, and grate them to a smooth paste.
- Put the blended coconut in a bowl, add 1 cup of water, and combine with your hands.
- Drain the milk by pouring the blended coconut milk through the fine mesh. To remove every drop of liquid from the sieve, press with your hand.
- The coconut milk will be strained out when you add another cup of water and the coconut flesh back to the dish.
- Use the coconut milk right away or store it in the refrigerator. Always shake the coconut milk thoroughly before using.
Plating
Cookware for this recipe
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Mixing bowl
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Blender
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Chef's knife
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Cutting board
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Grater
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Sieve
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Colander