Coconut Milk

Ingredients

• 2 cups frozen, unsweetened grated coconut (see note)
• 2 cups warm water

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    283 calories; 26 grams fat; 23 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 7 grams dietary fiber; 4 grams sugars; 2 grams protein; 25 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 cups thick coconut milk, of which 6 tablespoons is coconut cream

Preparation

1. Defrost coconut and add to blender with water (you may need to do this in two batches). Blend at high speed until mixture is pureed.
2. Strain mixture through a double thickness of cheesecloth or a very fine sieve, pressing out all the liquid you can. The result of this first processing is called thick coconut milk.
3. To get thin coconut milk, add more warm water to the residue from the first straining. Allow it to sit 5 minutes, then press as before. For coconut cream, refrigerate the first pressing and the cream will rise to the top, where it can be spooned off. If it is not used immediately, the coconut milk must be refrigerated. It may also be frozen for later use.

• Fresh coconut may also be used, following the same method. Coconut cream is available frozen in cans. To dilute to consistency of thick coconut milk, add about 4 tablespoons of water for every cup; for thin coconut milk, add 1 1/2 cups of water for every cup. Do not use canned coconut milk if possible, because of the canned taste.

10 minutes