 |
| |
 |
|
|
|
|
| |
 |
|
| |
Home Page
»
Dishes
»
Nuts
|
|
| |
|
|
| |
Thick Coconut Milk |
|
| |
Convert to US/English units
Thick Coconut Milk - print recipe
|
|
| |
 |
|
| |
|
| Yield: |
| 1 |
| Method: |
Coconut milk is made by pressing a mixture of shredded coconut and hot water through a strainer. The first pressing yields Thick Coconut Milk. A second pressing will yield Thin Coconut Milk (recipe below). Combining the liquid from both pressings is similar to mixing cream and skim milk to yield whole milk.
1. Preheat the oven to 350 F. Place the coconut in a small baking dish and cook until the outer shell cracks in several places, about 30 minutes.
2. Wrap the hot coconut in 3 layers of kitchen towels. Using a small hammer, pound the wrapped coconut until it breaks open.
3. Unwrap the coconut and discard the liquid inside. Using a strong dull knife, pry the hard, outer shell away from the coconut meat. Using a vegetable peeler, remove the thin brown skin from the coconut.
4. Cut the white coconut meat into 1-inch pieces. Place in a food processor and process until shredded (there will be about 3 cups of coconut.)
5. Pour the hot water over the coconut and process for 1 minute. Transfer to a fine strainer set over a large bowl and press with a rubber spatula or wooden spoon. Reserve the shredded coconut to make Thin Coconut Milk (see below).
NOTE:
For an even richer coconut milk, use milk instead of water.
THIN COCONUT MILK:.
Return the reserved shredded coconut to the food processor. Add 2 cups of hot water and process for 1 minute. Transfer the coconut to a fine strainer set over a large bowl and press the mixture through.
Makes 1-1/2 cups.
|
|
| Rating: 0 |
Hits: 97 |
Rate this recipe: |
|
|
| |
| More recipes |
|
|
|
|
|
|
|
|
