Traditional Coconut Milk
"Of course it's easier to buy the canned stuff, but why not try to make your own!? Made from fresh, not dried, coconut. For an easy way to shred your own fresh coconut see Recipe#458170."
- Ready In:
- 15mins
- Ingredients:
- 2
- Yields:
-
1-2 cups
ingredients
- 2 cups fresh coconut, shredded
- 1 1⁄4 cups hot water (or as needed)
directions
- In a blender (or food processor fitted with the metal blade), process the coconut and hot water for about 2 minutes. Let cool for 5 minutes.
- Strain the mixture through a coffee filter into a small bowl, pressing down hard on the solid grated coconut flesh to squeeze out all the liquid. For thinner milk, add a little more water.
- Use immediately in any recipe calling for coconut milk. This does not store well because it loses flavor quickly.
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Reviews
-
Not quite what I expected but still interesting. I was expecting more of a thick substance like when you open the can but this was more milky and fluid. I used it in coconut rice.<br/><br/>Thanks for the interesting recipe~
RECIPE SUBMITTED BY
<p>I am a trained chef, but my career has taken a back seat to my family and my sanity. I do work part time as a pastry chef/prep cook/expo at a small restaurant. It's really nice to work part time and do something I love.</p>
<p>I have a five year old son, a newborn baby girl (as of 2013) and have been married for 8 years. <br /><br /><br /></p>
