Making coconut milk at home

 

Ingredients:

• Mature coconuts
• Water

Equipment:

• Knife
• Grater or blender
• Cheesecloth or a fine mesh sieve
• Bowl

We deliver Vegan and Vegetarian Thai dishes

Steps:

1. Select and Open the Coconut:

   • Choose mature coconuts that are heavy and full. You can tell by shaking them – if you hear a lot of liquid inside, it's a good sign.
   • Use a knife to carefully open the coconut. You can do this by tapping around the circumference with the back of a heavy knife or a cleaver. Collect the coconut water in a separate bowl.

2. Extract the Coconut Flesh:

   • Using a knife, separate the coconut flesh from the shell. You can do this by prying the flesh away with the tip of the knife.

3. Grate the Coconut:

   • Grate the coconut flesh using a grater or, for a quicker option, blend it in a food processor or blender with a bit of water.

4. Extract Coconut Milk:

   • Place the grated coconut in a bowl and add water. Massage and squeeze the coconut to extract the milk. This is your first extract, also known as thick coconut milk.
   • Strain the mixture through a cheesecloth or fine mesh sieve into another bowl to separate the liquid from the pulp.

5. Second Extract (Thin Coconut Milk):

   • Take the coconut pulp left in the cheesecloth or sieve, add more water, and repeat the process to get a second extract. This is thinner coconut milk.

6. Store or Use:

   • You can store the coconut milk in a clean container in the refrigerator for a few days or use it immediately in your recipes.

Notes:

• The first extract is creamier and thicker, suitable for curries and desserts.
• The second extract is lighter and is often used for soups and thinning out dishes.
• You can adjust the thickness of the milk by varying the amount of water you use in each extraction.

This homemade coconut milk can be used in various Thai dishes, adding a rich and authentic flavor to your recipes.