Coconut Milk
Nov. 27th, 2011 01:16 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
soleta posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
cookbookCurries of the World
Mridula Baljekar
225g/8oz/2⅔ cups desiccated coconut
450ml/¾ pint/scant 2 cups boiling water
Coconut milk can be made at home from desiccated (dry, unsweetened, shredded) coconut. In a food processor, process the coconut with the boiling water for 20-30 seconds. Allow to cool, then ladle into a sieve (strainer) lined with muslin (cheesecloth) set over a bowl. Bring up the ends of the cloth and twist to extract the liquid. Discard the spent coconut and use the milk as directed in recipes. Unused milk will keep in the refrigerator for 1-2 days.
Mridula Baljekar
225g/8oz/2⅔ cups desiccated coconut
450ml/¾ pint/scant 2 cups boiling water
Coconut milk can be made at home from desiccated (dry, unsweetened, shredded) coconut. In a food processor, process the coconut with the boiling water for 20-30 seconds. Allow to cool, then ladle into a sieve (strainer) lined with muslin (cheesecloth) set over a bowl. Bring up the ends of the cloth and twist to extract the liquid. Discard the spent coconut and use the milk as directed in recipes. Unused milk will keep in the refrigerator for 1-2 days.