FRESH COCONUT MILK
I found this version of fresh coconut milk and aside from having to get into the fresh coconuts I think it'd be lovely to try to make my own since I use it so often. Preparation time includes prepping the fresh coconut but not cooling time, and is estimated, as are servings
Provided by Just_Ducky
Categories Beverages
Time 55m
Yield 2 cups, approx., 2 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 400°F.
- Use a metal skewer or ice pick to pierce two of the soft spots at the top, where the "eyes" are. Drain the liquid and save for use in other recipes.
- Place the coconut on a cookie sheet and bake for 15 minutes. Remove from oven and let it cool until it can be handled (about 5 minutes).
- If it is not already cracked open, place the coconut on a hard surface and tap with a hammer until the shell breaks.
- Remove the white flesh with a spoon or table knife. Peel off the thin, brown inner skin with a vegetable peeler.
- Grate the coconut pieces on the fine side of a manual grater or cut into coarse pieces and grind in a food processor.
- In a blender (or food processor fitted with the metal blade), process the coconut and hot water for about 2 minutes. Let cool for 5 minutes.
- Strain the mixture through a coffee filter into a small bowl, pressing down hard on the solid grated coconut flesh to squeeze out all the liquid. For thinner milk, add a little more water.
- Use in any recipe calling for coconut milk.
- Note: Fresh coconut milk should be used immediately, it loses its flavor even if refrigerated.
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