Published by Tuttle Publishing
Editor's Note: Did you know you can make coconut milk? This two-ingredient recipe is easy to follow and can be made a day or two in advance of when you need it. Coconut milk can be used in a number of different dishes and desserts, including this recipe for Baked Lemon Rice Pudding by the same author. This quick coconut recipe can be ready for cooking or baking in fewer than 30 minutes, making it the ideal option for the busy cook who wants to incorporate fresh ingredients in just about any dish. You'll love having this quick recipe right at your fingertips!
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.
Preparation Time5 min
Cooking Time15 min
Total TimeUnder 30 minutes
Make Ahead RecipeYes
Five Ingredients or LessYes
- 2 cups (500 ml) water
- 2 cups (150 g) grated fresh or frozen coconut
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.
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 refrigerator, covered, for up to 2 days. Shake before using.
Copyright 2014 Dahlia Abraham-Klein