Name: Coconut Milk recipe by Sujata Hande-Parab at BetterButter
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Fresh grated Coconut – 1 large (whole) 2 cups; Hot water – 3-4 cups

ABOUT Coconut Milk RECIPE

Coconut milk is the liquid that comes from the grated meat of a mature coconut. Coconut milk can be consumed on its own or as a milk substitute in tea, coffee, and baking. It is a common ingredient in many tropical and Asian cuisines for curries or other seasonings, meats, vegetables, garnishes, or desserts. Coconut rice is a rice cooked in coconut milk consumed in Southeastern Asia. It is also consumed as sweet coconut milk adding jaggery along with rice or millet noodles or sevaya or sevyo.

Instructions

Take Shredded fresh coconut in a grinder. Add a cup of water and blend it into a thick creamy mixture.
If it’s too thick add ½ cup water. And blend again on high speed
Pour the milk through a fine mesh strainer set over a bowl.
Then squeeze through a muslin cloth or simply use a spoon and press the coconut mixture.
Put all the coconut which is been strained out back into blender. Add 1 1/2 cup water and repeat the process. This time the milk will be thinner.
Repeat the process third time using remaining water. This will be the thinnest quality milk which need to store separately and can be used for making curries. (This is optional. Use residue for making neer dosas)
Use fresh coconut milk for making sweet coconut milk or curries.
Transfer into airtight container and store in the freeze. Consume within 2 days.

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