Preparation info
  • Makes

    2 cups

    • Difficulty


    • Ready in

      20 min

Appears in
Silk Road Vegetarian: Vegan, Vegetarian and Gluten Free Recipes for the Mindful Cook

By Dahlia Abraham-Klein

Published 2014

  • About

This sweet “milk,” made from a mature coconut, is 1 part grated coconut and 1 part water. I use coconut milk extensively in this cookbook as a base for curries, in lieu of cream, and as a dairy substitute in desserts. It is so easy to make and store.


  • 2 cups (500 ml) water
  • 2 cups (150 g</


  1. Bring the water to a boil in a large saucepan. Stir in the coconut and then remove from the heat. Cover and let it cool.
  2. Purée with an immersion blender. Line a sieve with cheesecloth and set it over a bowl. Pour the purée into the sieve and squeeze the cloth to extract the liquid. Remove the cheesecloth and use the coconut milk right away or store it in the re