Coconut Milk Recipe
Many people can be confused what coconut water and coconut milk realy mean. Coconut water is the naturally-occurring liquid found inside young green coconuts. As the coconut matures this liquid becomes absorbed into the nut’s flesh.
Coconut Milk is a common cooking ingredient, sweet, milky white cooking base derived from the meat of a mature coconut. The color and rich taste of the milk can be attributed to the high oil content and sugars.
Coconut Milk
- 1 coconut, shell removed and flesh grated (or 70 grams of fresh grated coconut)
- 1.5 cups hot, simmered (not boiling) water
Place the coconut in a heat proof bowl and line it with a double layer of cheesecloth. Pour the soaked coconut with its liquid into the lined strainer. Lift the cheesecloth, pull the edges together, and squeeze out the coconut milk. Refrigerate the coconut milk.
Delicious Coconut Milk
- 1 large coconut
Pick a large coconut that sounds like it has a lot of water inside. Peirce the eye of the nut and pour the water to the bowl. You will need this coconut water later. Break open the shell, and cut out the coconut meat. Place the meat to the juicer and run the meat through the juicer using the blank plate. Place the content to the large bowl and add 2 quarts of water (you can add more or less water depending what consistency of milk you want). Mix it up well and run it through the juicer again, using the standard juicer plate.