Coconut Milk Recipe

Coconut Milk Recipe
Shredded Coconut

Ingredients

  • 1 cup of desiccated, flaked or shredded coconut.  The less processed coconut flakes the better but all of them work.
  • 500ml water.

 Method

  1. Put the water in a pot and heat up till warm (if using a plastic blender just don’t heat too much – just slightly warm). The warm water helps to release the fat from the flakes, making a thicker, better tasting coconut milk.
  2. Put the coconut in a blender with the water, and blend for 1 to 2 minutes until pulverized (amount of time depends on blender strength/power).
  3. Strain the mixture through a muslin/cheesecloth sitting over a bowl (you can put the cloth over a strainer, or fix the cloth onto the bowl with a rubber band.
  4. Squeeze the cloth gently to get out all of the milk.
  5. Remove the leftover pulp and freeze or refrigerate to use for baking, or put on a tray in the oven at 100C/200F for about 3 hours until dry and then store.
  6. Pour the coconut milk into a jar or containers for use and store in the fridge or freezer.  Use with 24-48 hours in the fridge. 

Photos of the Process

Steps in making coconut milk

About Coconut Milk

History

The first recorded use of coconut milk was over 5000 years ago.

Serving ideas

Coconut milk is usually used in cooking soups, stews, curries, stir-fries and sauces, including:

  • Thai curries and stir-fries
  • Indian curries
  • Satay sauce
  • Gado gado sauce

You can use coconut milk in desserts and baking, as well as a general milk substitute.

Enjoy!