Coconut Milk
Ingredients
The coconut
-
¾
cup
unsweetened shredded coconut
-
2
lb.
fresh coconut
The water
-
4
cups
water
-
1½
cups
water (for blending with shredded coconut)
-
2½
cups
water (for blending with fresh coconut)
Instructions
- For shredded coconut, blend 1½ cups of water with the shredded coconut for 45 seconds.
- Add the remaining 2½ cups of water and blend for another 3 minutes, scraping down the sides if needed.
- For fresh coconut, open the coconut and chop the meat into pieces.
- Blend 2¾ cups of water with half the coconut meat for 2 minutes, starting on a low setting and increasing to high.
- Repeat the blending process with the remaining coconut meat.
- Strain the mixture using a fine mesh sieve lined with butter muslin or cheesecloth.
- Squeeze out any extra coconut milk from the solids.
- Store the coconut milk in a container in the refrigerator for up to four days or freeze in an ice cube tray.
Nutrition Facts (estimated)
Servings
4
Calories
115
Total fat
11g
Total carbohydrates
4g
Total protein
1g
Sodium
6mg
Cholesterol
0mg
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