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Making Coconut Milk
Appears in
By Jeni Wright, Eric Treuille and Le Cordon Bleu
Published 1996
The juice in the centre of a coconut is not the coconut “milk” used in cooking. This is made by steeping the flesh in water, then squeezing it to extract coconut-flavoured “milk”. You can steep and squeeze it more than once if you like, each time getting a thinner milk.
- Rub the coconut flesh against the coarsest grid of a box grater, or grate it in a food processor fitted with the metal blade.
- Put the grated coconut flesh in a bowl and pour over boiling water to cover. Stir well to mix, then leave to soak for 30 minutes until the water is absorbed.
- Turn into a muslin-lined sieve set over a bowl and let the “milk” drain through. Draw up the muslin and squeeze hard to extract as much milk as possible.
