Coconut Milk
Traditional method for extracting fresh coconut milk from grated coconut using hot water. This produces rich, creamy coconut milk perfect for curries and other dishes.
Ingredients
- 1 large coconut (or 2 cups grated) Fresh coconut, grated or finely shredded (Choose a heavy coconut with liquid sloshing inside for best quality)
- 4 cups Boiling water (Amount may vary depending on desired thickness and quantity needed)
More recipes using Coconut
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Coconut Burfi
Coconut Burfi is a sweet, which is very simple and easy to make.
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Instructions
- 1Scrape or grate the coconut meat into very fine particles using a grater or food processor. Place the grated coconut into a deep heat-safe bowl.
- 2Pour boiling water over the grated coconut until it is completely covered. The water should be about 1-2 inches above the coconut.
- 3Allow the coconut to steep in the hot water for 10 to 15 minutes without stirring.
- 4Carefully strain the mixture through a clean cheesecloth, muslin, or fine mesh strainer into another bowl or measuring cup. Squeeze the cloth firmly to extract as much liquid as possible.
- 5Return the squeezed coconut pulp to the original bowl and pour more boiling water over it. Steep for another 10-15 minutes, then strain again. This produces a thinner, second extraction of coconut milk.
- 6Combine the first and second extractions for general use, or keep them separate (the first extraction is thicker and richer). Continue the extraction process until you have the required quantity of coconut milk. Discard the pulp after the final extraction.
