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Wednesday, January 16, 2013

Coconut Milk recipe

Recipe: Homemade Coconut Milk instructions

4 cups water
1 1/2 – 2 cups organic shredded coconut
Heat water until hot (but not boiling).
Add shredded coconut and water to blender
If all of the water won’t fit, you can add it in two batches.
Blend on high for several minutes until thick and creamy.
Pour through a colander to filter out the coconut pulp, then squeeze through a cheese cloth or nut milk bag.
If you separated the water into two batches, put the strained coconut back into the blender with the second batch of water.
Use immediately or store in the fridge. Fresh coconut milk should be used within 3-4 days of making it for the best flavor and texture.
Note: If using fresh coconut use 100g – 300g coconut meat, brown skin removed, broken into small pieces and add coconut water equal to approximately three times the weight of your coconut.

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