Coconut Milk

Traditionally, coconut milk for cooking was derived from soaking freshly grated coconut flesh in plain water (volume according to recipe) for an hour or so and then squeezing it in muslin to extract the milk. The first extraction was thicker and often termed as milk number 1. The process was then repeated using the same batch of grated coconut and additional water. The thinner extraction was then called milk number 2. During cooking, the creamier milk number 1 was usually added to the simmering gravy after the thinner milk. This was to prevent curdling which can take place when the cooking temperature is too high.