Coconut cream sauce

Coconut cream sauce

By
From
My Feast
Makes
1 litre
Photographer
Chris Chen

Avoid tinned coconut cream as pasteurisation affects the flavour. Serve with whole fish umu at home.

Ingredients

Quantity Ingredient
1 litre first-extract coconut milk or coconut cream, (see note)
1 onion, finely diced
1 vine-ripened tomato, seeds removed and finely chopped
3-4 small green chillies, finely chopped
salt and ground black pepper, to taste

Method

  1. Combine the coconut cream, onion, tomato and chilli in a bowl, season with salt and pepper and mix well.

Note

  • To make first-extract coconut milk (also known as coconut cream), crack a coconut with the back of a large cleaver. Reserve the coconut water as it drains out. For this recipe you will need 1 litre of coconut water; if you don’t have enough, top up with filtered water. Scrape out the white flesh and trim off the brown membrane. Grate the flesh with a hand-grater or in a food processor. Place the grated flesh and the reserved coconut water in a blender and, using the pulse action, process until everything is well combined and the flesh is soft. Line a sieve with muslin and place over a bowl. Pour in the blended coconut, then gather the sides of the muslin and squeeze to extract as much liquid as possible from the flesh. This is the first-extract coconut milk or coconut cream. (You can also make second extract coconut milk to use for another recipe. Simply repeat the process using the same coconut flesh, using filtered water if coconut water is not available.)
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