If only I had known earlier how easy it is to make this coconut milk recipe, made with grated coconut, I would not have ruled out a lot of recipes that use this ingredient, essential in all the cuisine of India and much of Southeast Asia. I don’t always find it in the establishments in my city and, furthermore, I prefer homemade preparations to industrial ones.
I liked the experience so much that for the next time I make this recipe, I will try to find a special gauze to be able to squeeze the liquid well, because on this occasion I used a large strainer and a mortar mallet, but it cost me more than I thought.
If you need it to be sweet, you just have to **add a little sugar** to the mixture before beating it. Stores perfectly in the fridge in an airtight container for about five days.
We put the grated coconut in a food processor (I used the Thermomix). Heat the water without letting it boil and pour it over the grated coconut. We’ll leave it for a few minutes so that the coconut hydrates well.
Then, we pulse the food processor at maximum power, so that the coconut and water are mixed well, we will obtain a slightly thick paste. We only have to pass it through a strainer or through a fine mesh to extract the milk. The leftover can be used to make cookies or biscuits.
What to use coconut milk for
you can use this coconut milk recipe in countless recipes. Essential in a good chicken curry and in all kinds of Thai stews, coconut milk is also highly appreciated among fans of a vegan diet, given how pleasant it is to replace cow’s milk in many confectionery preparations, such as cream or even French toast.
Direct to the Palate | Coconut milk cake. Prescription
Direct to the Palate | Sweet coconut cream. Prescription