Many recipe use Coconut Milk as the basic base. It is used in South Indian Cuisines especially recipes from Kerala and also in many of the Continental, Thai, Malaysian and Sri Lankan Cuisine. Ready to use Coconut Milk available in stores has preservatives added to them. Fresh homemade Coconut Milk gives a very different exotic flavor to the dish.
Fresh Grated Coconut – 2 cups
Luke warm Water – 2 cups
Fine Sieve or Colander and Cheese Cloth or Muslin Cloth to strain the Coconut Milk.
Clean Dry Jars or Glass Bottles to store the Coconut Milk
Add ¼ cup of warm water to the Grated Coconut.
Blend it in a mixer at medium to high speed for about 1 minute. Add ¾ cup of warm water and blend till the Coconut becomes a paste. Strain the mix through a fine sieve. If fine sieve is not available, spread the muslin or cheese cloth on top of the colander, place it on a large bowl and pour the mix. Start squeezing the cloth into a ball and apply pressure from the top and move the pressure downwards. The Coconut milk will collect in the bowl.
This milk is the first milk or thick coconut milk. Store it a clean glass bottle or jar.
Transfer the Coconut residue to the mixer bowl and add a cup of warm water. Repeat the above process.
The Milk obtained is the second Milk or think coconut milk. Store it in another glass bottle or jar.
This milk can be stored in refrigerator for three to four days.
For cooking Vegetables or making Kheer, use the second milk.
For making Stew etc, use the First Milk at the last stage of preparation.