Coconut Milk | How to make Coconut Milk

By Sujata Hande-Parab  |  20th Jan 2018  |  
5 from 1 review Rate It!
  • Photo of Coconut Milk by Sujata Hande-Parab at BetterButter
  • Prep Time

    20

    mins
  • Cook Time

    0

    mins
  • Serves

    4

    People

7

1

0 votes

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.

Coconut Milk is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of Maharashtra cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Coconut Milk at your home. Coconut Milk by Sujata Hande-Parab will help you to prepare the perfect Coconut Milk at your home. You don't need any extra effort or time to prepare this. It just needs 20 minute for the preparation and few minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Coconut Milk.

Coconut Milk

Ingredients to make Coconut Milk

  • Fresh grated coconut – 1 large (whole) 2 cups
  • Hot water – 3-4 cups

How to make Coconut Milk

  1. Take Shredded fresh coconut in a grinder. Add a cup of water and blend it into a thick creamy mixture.
  2. If it’s too thick add ½ cup water. And blend again on high speed
  3. Pour the milk through a fine mesh strainer set over a bowl.
  4. Then squeeze through a muslin cloth or simply use a spoon and press the coconut mixture.
  5. 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.
  6. 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)
  7. Use fresh coconut milk for making sweet coconut milk or curries.
  8. Transfer into airtight container and store in the freeze. Consume within 2 days.

My Tip:

Use fresh coconut for making milk. Do not refrigerate more than two days as coconut milk start losing its taste and freshness.

Reviews for Coconut Milk (1)

Manju Gupta2 years ago

Nice one.
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