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Coconut milk can be made in the
comfort of your own home if you know how. Using desiccated coconuts, the
procedure may take a little time, but it has plenty of advantages. Desiccated
coconut is readily available and is a common item found in the store cupboards
of many cooks. You can make as little or as much as you like - although the
method is more practical for large quantities - and coconut milk made this way
is less expensive than any of the alternatives.
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Add in about 225g of desiccated
coconut into the bowl of a food processor and pour in approximately 450ml of
boiling water. Process the mixture for twenty to thirty seconds and allow to
cool a little. If making a large quantity, separate into batches and transfer
immediately to a large bowl and repeat. |
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Place a sieve lined with muslin over
a large bowl in the sink (suggestion). Transfer some of the softened coconut
into the muslin. |
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Bring the ends of the cloth and
twist it over the sieve to extract as much of the liquid as possible. Discard
the spent coconut. Use the coconut milk as directed in the recipes. |
SERVING IDEAS
Coconut milk is used widely in Asian curries to provide the rich, creamy and
sweet texture.
Just as you would put icing on cakes, chilled and coagulated coconut milk can
be applied on top of any sweet cakes to enhance the flavor.
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