Friday, December 20, 2013

Homemade coconut milk

Even though you get canned coconut milk, homemade are always fresh and tastier. It is a very simple process just like preparing juice. Thick coconut milk can be used in smoothies and gravies. The thinner part is used for cooking. The 3rd time extracted milk is used for boiling vegetables. It can be boiled for more time, 2nd time extracted milk can be heated but not more. Whenever the thick part or first time extracted milk is used in gravies should not be heated for a long time. As soon you add the milk, stir and switch off immediately. Gravies and shakes done in coconut milk has a unique taste.

  • Coconut pieces or grated coconut - 2 cups
  • Warm water - 4 to 5 cups


Break the coconut and extract the water. Cut into fine pieces. Grind the coconut to shred evenly. Add 2 cups of warm water and blend to smooth mixture.
Transfer this coconut mixture to a strainer and press it with a spoon till all the milk is drained. This extracted milk is the first coconut milk. 
Again add this mixture with 1 cup of water, blend and strain to get second coconut milk which will be thinner. Repeat this process for one more time to have third coconut milk.

Recipes with coconut milk:

Hawaiian banana mango smoothie
Thai curried noodles
Tomato rice with coconut milk
Broccoli soup with coconut milk
Peas pilaf
Celery rice
Olan  (coming soon)


Swathi Iyer said...

Homemade is always best Anu very useful post.

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