Using desiccated coconut

Using desiccated coconut

By
From
The Complete Asian Cookbook
Makes
375-500 ml
Photographer
Alan Benson

Many cooks use desiccated coconut for making coconut milk. It is much easier and quicker to prepare than grating fresh coconut, and in curries you cannot tell the difference.

Ingredients

Quantity Ingredient
180g desiccated coconut
1.25 litres hot water

Method

  1. Put the desiccated coconut into a large bowl and pour over 625 ml of the hot water then allow to cool to lukewarm. Knead firmly with your hands for a few minutes, then strain through a fine sieve or a piece of muslin (cheesecloth), pressing or squeezing out as much liquid as possible; this is the thick coconut milk.
  2. Repeat the process using the same coconut and remaining hot water. This extract will yield the thin coconut milk. (Because of the moisture retained in the coconut the first time, the second extract usually yields more milk.)
  3. Alternatively, to save time, you can use an electric blender or food processor. Put the desiccated coconut and 625 ml of the hot water into the blender and process for 30 seconds, then strain through a fine sieve or piece of muslin (cheesecloth), squeezing out all the moisture. Repeat, using the same coconut and remaining hot water.

Note

  • Sometimes a richer milk is required. For this, hot milk replaces the water and only the first extract is used. However, a second extract will yield a flavoursome and reasonably rich grade of coconut milk that can be used in soups, curries or other dishes.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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