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Coconut Milk
- Makes
2 Cups
- Difficulty
Easy
Published 1992
There are several methods for making coconut milk, but I opt for the method calling for cow’s milk, because I use it most often in custards, and homemade coconut milk made with water tends to be a bit too thin for that purpose. The following results in a thick, reliable coconut milk that will behave much like whole cow’s milk.
Ingredients
1 - about
1½ cups
Method
Drain the coconut water, strain it through muslin or several thicknesses of cheesecloth, and reserve.
Crack open the coconut and grate all interior white flesh with a hand grater, with an Indian rotary grater, or in a food processor (follow the manufacturer’s instructions).
Add milk to the coconut water to make a pint of liquid. Bring this liquid to a boil and pour it over the g
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