Thick Coconut Milk

There is nothing that beats creamy, velvety, sweet and luscious freshly made coconut milk.

It is effortless to execute but getting to that flesh can be a task, but worth the effort. Coconut milk can be easily found in many countries, and the price differs from one to the other.

This recipe is for those who have no access to ready-made coconut milk yet would like to experiment cooking many recipes calling for it.

If you live in the GCC region, it is so easy to obtain the fresh coconut already shredded or peeled at major supermarkets, at this point the effort is only 5 minutes. If you have gone through the effort of preparing the milk, then try to make my coconut crème caramel.

Yield: 300 millilitres

Preparation Time: 20 minutes including peeling

Ingredients:

250 grams coconut, peeled

250 grams or ml of boiling water equal to the weight of coconut

Method:

· Cut the coconut into smaller pieces then weight them and add the same weight in boiling water

· Place in a blender and blend to smooth creamy paste.

· Place a cheesecloth over a sieve and pour the mixture.

· Close the bag, lift and squeeze with your hand.

· This press is thick coconut milk.

· Place in the fridge in a sealed container for up to 5 days. Please read the notes below.

Notes:

· 1kg water equals 1 litre water.

· Coconut milk is high in fats and makes a good dairy free substitute for milk in recipes especially desserts.

· Always use equal weights coconut to boiling water.

· 1 coconut will usually yield 250 to 300 ml coconut milk.

· When the thick milk is left for a few hours, the coconut cream will float to the top, and what is left under will be light coconut milk.

Per Serving : 885 Calories; 84g Fat (80.2% calories from fat); 8g Protein; 38g Carbohydrate; 22g Dietary Fiber; 0mg Cholesterol; 50mg Sodium.