Coconut Milk Recipe | How to make Coconut Milk
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Coconut Milk Recipe | How to make Coconut Milk
Description
To prepare homemade coconut milk, grated fresh coconut is blended with measured amounts of water to extract its rich liquid. The first blend uses one cup of water to produce a thick, creamy milk referred to as the first extract. The strained coconut pulp is then returned to the blender with additional water, blended again, and strained to create the second, thinner milk extract. A third repetition with more water yields the thinnest extract. All extracts can be combined or kept separate based on intended culinary use.
This multi-stage blending and straining technique allows control over the milk's consistency and richness. Using fresh coconut provides a different flavor profile compared to dried shredded coconut, and soaking dried coconut before blending is advisable if that's the chosen ingredient. The coconuts and water should be at room temperature to optimize blending.
The resulting coconut milk is fresh and suitable for cooking and baking applications where canned or packaged coconut milk might be used. Variations in blending all coconut with water at once are possible, but this method ensures layered extraction and richer texture in the initial milk.
Ingredients
- 2.5 cups coconut or unsweetened shredded coconut - see notes below, grated fresh
- 3 to 4 cups water - at room temperature
Instructions
- Take all the grated fresh coconut in a high-speed blender jar.
- Add the 1 cup water and blend on high for 2 to 3 minutes or until the coconut is ground well.
- Strain in a cheesecloth/muslin/nut milk bag or a fine sieve/strainer and collect the first coconut milk extract in a bowl or pan.
- This is the thick coconut milk or the first extract.
- Then collect and put back the coconut grates from the strainer/muslin/nut milk bag back into the blender.
- Add 1 to 1.5 cups water and blend again.
- Strain and collect this coconut milk in another bowl.
- This is the thin coconut milk or the second extract.
- Put back the coconut gratings again in the blender.
- Add 1 to 1.5 cups water and blend again.
- This is thinnest coconut milk or the third extract.
- Strain for the third time and collect the third coconut milk in the bowl in which the second thin coconut milk is extracted.
- You can also keep the third extract separate.
- So the fresh coconut milk is ready. Use it fresh in your cooking.
- You can also refrigerate and use the coconut milk later. It keeps well for 3 to 4 days in the fridge.
Notes
- Soak unsweetened dried shredded coconut in warm water for several hours before blending if using instead of fresh coconut.
- It's possible to blend the coconut with all the water in one step and strain once instead of multiple extractions.
- Fresh coconut milk from grated fresh coconut has a distinct flavor compared to milk made from dried shredded coconut.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 17g | 26% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 19mg | 1% |
| Potassium | 178mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin B1 (Thiamine) | 0.03mg | |
| Vitamin B2 (Riboflavin) | 0.01mg | |
| Vitamin B3 (Niacin) | 0.3mg | |
| Vitamin B6 | 0.03mg | |
| Vitamin C | 2mg | 2% |
| Vitamin E | 0.1mg | |
| Vitamin K | 0.1µg | |
| Calcium | 12mg | 1% |
| Vitamin B9 (Folate) | 13µg | |
| Iron | 1mg | 6% |
| Magnesium | 18mg | 5% |
| Phosphorus | 57mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5
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