ForkwiseHomemade Coconut Milk
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- Large coconut
- Water
Method
- Crack open the coconuts and drain out the clear juice.
- Use a knife to separate the coconut flesh from the pod. If necessary, rinse the coconut flesh under running water before cutting it into cubes.
- Put the coconut flesh in blender with the water, and process for a full minute at the maximum speed to create a smooth paste. If you don't have a blender, chop up the coconut flesh into manageable pieces, and grate them to a smooth paste.
- Put the blended coconut in a bowl, add 1 cup of water, and combine with your hands.
- Drain the milk by pouring the blended coconut milk through the fine mesh. To remove every drop of liquid from the sieve, press with your hand.
- The coconut milk will be strained out when you add another cup of water and the coconut flesh back to the dish.
- Use the coconut milk right away or store it in the refrigerator. Always shake the coconut milk thoroughly before using.
Video
Video by Autumn Bates, hosted on YouTube. The video may show different brands or ingredients – follow the gluten-free ingredient list on this page.
Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
No photo yet – illustrated placeholder.