Today, 23 March, is International Atheists’ Day 🙂 A big shout-out to all of you awesome vegan atheists over there!
I am personally non-religious and identified as an atheist for a while. However, over a period of time, I started believing in “imaginary” and mythical creatures like God, angels, unicorns, and good men. I’m still pretty much allergic to organized religion and get a lot of flak for that from my family.
I respect atheists so much! In our religion-obsessed and so-called “God-fearing” society, it definitely takes much courage to “come out” as an atheist.
This rich and creamy coconut curd with just a hint of sweetness and a mild tang is dedicated to all of you lovely vegan atheists 🙂 That said, make and enjoy this delicious variety of curd irrespective of your convictions related to the concept of “God.” Our personal beliefs—or lack thereof—don’t matter when it comes to enjoying yummy plant-based foods 🙂 !
Preparation time: 15 minutes + setting time
Yields around 600 ml curd
- 4 cups first-extract coconut milk* (600 ml)
- ½ cup water
- 2 heaped tablespoons corn flour
- 2-3 tablespoons starter liquid
- Whisk the corn flour with ½ cup water until smooth. Add to the coconut milk and mix well.
- Cook the coconut milk over medium heat, stirring continuously, for 5-6 minutes until it reaches a thick, custard-like consistency.
- Let it cool until it’s just slightly warm; you should be able to dip a finger comfortably. Mix in the starter liquid and keep aside overnight (6-8 hours).
*To make 4 cups of thick (first extract) coconut milk, soak 4 cups of grated fresh mature coconut in 4 cups of hot water for 15-20 minutes. Blend on high speed until thick and creamy. Strain using a fine mesh sieve or a piece of wet cotton cloth. Reserve the milk and use the residual pulp in some other recipe. Alternatively, you can use store-bought coconut milk that comes in tetra packs/cans.