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Cómo preparar Traditional Coconut Milk
- Preheat oven to 350°F (175°C).
- Preheat oven to 350°F (175°C).
- Roughly chop 1 fresh coconut. Preheat oven to 350°F (175°C).
- Bake the chopped coconut for 10-15 minutes, or until lightly browned.
- While the coconut is still warm, use a sharp knife or coconut scraper to remove the white flesh from the shell.
- Grate the coconut flesh using a box grater or food processor.
- Combine 1 cup grated coconut and 1 cup of boiling water in a blender. Blend for 2 minutes until smooth.
- Allow the mixture to cool slightly for about 5 minutes.
- Line a fine-mesh sieve or cheesecloth over a bowl. Pour the coconut mixture into the sieve, pressing firmly on the solids to extract as much liquid as possible.
- For thinner milk, add additional boiling water (1/4 cup at a time) to the strained liquid until desired consistency is reached.
- Use your homemade coconut milk immediately for the best flavor in your favorite recipes. This recipe does not store well.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
39g
Fat
237g
Carbs
8g
