Did you know that the coconut milk from a can usually only contains about 10-30% actual coconut milk? The rest is mostly just water.
For those of you who have tasted curries in Southeast Asia, you’d know that they just somehow have so much amazing flavour and body to it.
Learning how to make coconut milk is easy. Select a ripe coconut by holding it up to your ear and gently shaking it; if you hear the sweet slosh-slosh of liquid, you’ve got a good one. In this recipe for homemade coconut milk, we call for hot water which produces a richer coconut milk that’s higher in coconut oil; however, if you’re intent on making an unheated coconut milk, you can use cold filtered water.
- Yield: about 1 quart.
- Prep: 20 – 30 (preparation) mins
- Cook: 5 (blending) mins
- Ready In: 25 mins
- 2 brown coconuts
- 3 to 4 cups filtered water (preferably hot)
- Pierce the eyes of the coconut with a sharp knife and drain coconut water into a mixing bowl. Split the coconuts by covering in a kitchen towel and smashing with a rolling pin or hammer.
- With a sharp knife, pry the coconut meat from its husk, then peel off any remaining brown bits of skin that adhere to the coconut meat. Place the coconut flesh and coconut water in a blender, adding three to four cups hot water Blend until the coconut and water forms a smooth slurry.
- Pour coconut mixture through a butter muslin or nut milk bag into a mason jar or pitcher. Squeeze out as much liquid as possible, and transfer the coconut milk to the refrigerator.
Recipe adapted from: http://nourishedkitchen.com/how-to-make-coconut-milk/#ixzz2Z4kTdlSv