Coconut milk
Thick and thin coconut milk from fresh coconut. Makes 2 cups
Fresh coconut milk is sweeter and richer than tinned, and it's easy to make with a blender. The first soak gives a thick milk for finishing curries and desserts. The second soak gives a thinner milk for simmering vegetables, rice and dals.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/4 doneStep 1: Soak 6 oz fresh coconut in 1 cup boiling water of the boiling water for 30 minutes.
30 minStep 2: Blend the coconut and water for 1–2 minutes. Strain through muslin or a fine sieve, squeezing hard. This is the thick coconut milk (coconut cream).
2 minStep 3: Put the leftover coconut back in the blender with the rest of the water (1 cup boiling water) and leave it to soak for 15 minutes.
15 minStep 4: Blend again and strain, squeezing well. This is the thin coconut milk. Keep both covered in the fridge and use within 2 days.
Nutrition per serving
- Calories
- 120 kcal
- Protein
- 1 g
- Carbs
- 3 g
- Fat
- 12 g
- Fibre
- 1 g
Nutrition values are estimates.
Badal Patel
Good to know
- How long does coconut milk take?
- About 50 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of fresh coconut?
- Desiccated coconut soaked in hot water for 15 minutes, about three quarters of the weight.
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