Fresh Coconut Milk
A lot of Thai and Lao recipes, especially dessert recipes, call for coconut milk. Here is how to make fresh coconut milk without the preservatives from packaged store bought coconut milk.
Drink Recipe: Fresh Coconut MilkFresh coconut flakes from one coconut
3 cups cold water
Colander or cheese cloth
Place coconut flakes in a colander and a colander in a large bowl. Add cold water into bowl. Use hands to mix and squeeze water and coconut flakes together for 5 minutes. Lift the colander from the bowl so that it does not touch coconut the milk. Squeeze the coconut milk from the flakes and discard the flakes. Make sure the colander or cheese cloth have small holes so that the flakes do not mix in with the coconut milk.
Labels: coconut
posted by Manivan Larprom @ 4:36 PM
4 Comments:
I do not have time to make the fresh coconut milk for the Khao Dome. Would a canned version of coconut milk work? If so, when the can separates the white coconut milk from the oil below, should I just use the white coconut milk on the top of the can?
Actually I found frozen coconut milk from "masagana" from the Philipines and frozen grated coconut from Thailand. It sayd "foodhut" on the front of the package. So when you are at an Asian food market to get the frozen banana leaves, you can pick up the frozen shreaded coconut or the frozen coconut milk.
If you purchased coconut milk in a can, shake the can to mix the cream and juice before opening it.
Instead of purchasing frozen coconut milk, you can make it fresh and put in plastic containers and freeze. I freeze them in 1 cup containters because most recipes call for 1 cup of coconut milk.
I never shake the can. Use the cream to saute the curry first and then add the remaining milk.
michael_cokkinos@fitnyc.edu
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