Food recipes
Make Your Own Coconut Milk
Make Your Own Coconut Milk Ingredients: shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) water, bottled, generic Directions: In a medium-sized pot, place dessicated coconut and water....
Make Your Own Coconut Milk
Ingredients:
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
water, bottled, generic
Directions:
In a medium-sized pot, place dessicated coconut and water.
Mix and allow to soak for 1/2 an hour.
After 1/2 an hour, turn heat onto low and bring to a gentle simmer.
Simmer, covered, for 10 minutes.
Turn off heat and leave pot on element for 1/2 an hour.
After 1/2 an hour, transfer coconut mixture to blender or processor and process for 45 seconds.
Put a large sieve over a bowl and empty coconut mixture into it.
Press down hard on coconut solids with the back of a spoon to remove as much coconut milk as possible.
This method produces approximately 2 cups of coconut milk.
Can be made up to 2 days before use in a recipe and refrigerated, covered.
The milk will separate in the fridge, forming a creamy fat layer on top, and a thinner liquid layer underneath.
Not to worry, the fat layer will melt into the liquid when heated and form a lovely milk.
Ingredients:
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
water, bottled, generic
Directions:
In a medium-sized pot, place dessicated coconut and water.
Mix and allow to soak for 1/2 an hour.
After 1/2 an hour, turn heat onto low and bring to a gentle simmer.
Simmer, covered, for 10 minutes.
Turn off heat and leave pot on element for 1/2 an hour.
After 1/2 an hour, transfer coconut mixture to blender or processor and process for 45 seconds.
Put a large sieve over a bowl and empty coconut mixture into it.
Press down hard on coconut solids with the back of a spoon to remove as much coconut milk as possible.
This method produces approximately 2 cups of coconut milk.
Can be made up to 2 days before use in a recipe and refrigerated, covered.
The milk will separate in the fridge, forming a creamy fat layer on top, and a thinner liquid layer underneath.
Not to worry, the fat layer will melt into the liquid when heated and form a lovely milk.