While coconut milk is readily available in tetra packs and cans in India, it can also be made easily at home. With just two ingredients—grated coconut and water—you can make your own batch of coconut milk that is not only fresh and healthy but also easy on your pockets. Once you start making your own coconut milk, there is no way you’re going back to the packaged ones!
Coconut milk tastes great in smoothies, chia puddings, ice creams, and desserts. It is also good for using in south Indian/Thai curries, stews, and soups. Rich and creamy with a delicate coconut flavor, it tastes great in cold coffee/chocolate shakes as well! Now that we’re talking, even hot chai and coffee taste amazing with coconut milk. One thing to be noted is that coconut milk is quite delicate, so you have to be careful when you’re cooking with it.
Preparation time: 30 minutes
Yields 3 Cups (450 ml approx)
- 1 cup grated fresh mature coconut, tightly packed
- 3 cups water (1 cup = 150 ml)
- Heat one cup water, but do not boil. Pour over the grated coconut and keep aside for 15-20 minutes.
- Blend on high speed until thick and creamy.
- Strain using a fine mesh sieve or cheesecloth. This is your first extract which is rich and creamy.
- Add the remaining water to the residual coconut pulp and blend. Strain to get the second extract which is considerably thinner than the first one.
Mix the first and the second extracts to get milk that has the consistency of toned dairy milk.
The first extract can also be used separately to make rich desserts like kulfi and ice cream. It can be added to curries, soups, and stews as well. Take care not to boil it as it might curdle on being cooked on high heat.
The lighter second extract is more stable and can be used as a base for soups, stews, south Indian/Thai-style curries. It can also be used in smoothies, milkshakes, etc.