Fresh coconut milk

Fresh coconut milk

By
From
Spice Kitchen
Makes
250 ml
Photographer
Jana Liebenstein

Fresh coconut milk has a sweet flavour all its own. It also tends not to be oily. Although not as convenient as opening a can of coconut milk or cream, the recipes in this book will be vastly improved with fresh coconut. Freshly grated coconut is available from Asian grocery stores. Make sure it is not frozen as this tends to lessen the flavour. If it is not available and you need to grate your own, cut the white coconut flesh into large pieces and then grate with a grater. Alternatively, put in a food processor and use the grater attachment to process, or simply process with the blade attachment to chop finely.

Ingredients

Quantity Ingredient
100g freshly grated coconut

Method

  1. Put the grated coconut in a large bowl, pour in 375 ml hot water and steep for about 30 minutes. Line a mesh strainer with a clean square of muslin and strain the liquid through the muslin into a bowl underneath. Press down firmly on the grated coconut in the muslin-lined strainer to extract all the thick rich liquid from it. Use the coconut milk as directed, or store in an airtight container in the refrigerator for up to 3 days.

Note

  • Do not discard the grated coconut. Instead, use it to thicken curries, although be aware that it will not have a strong taste. Or you can use it to repeat the process of making fresh coconut milk up to three times. You will obtain first-, second- and third-strength coconut milk that can be added to recipes for strong or light flavour and richness.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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