Buying canned coconut milk is convenient but due to various gums and additives not advised on the SCDiet. Making coconut milk is dead easy. In the cookbook I have a recipe for almond milk. Basically it is 1.5 cups of almond meal plus 3 cups of water. You place the ingredients into a food processor and process for 3 minutes. Strain the liquid through a double layer of kitchen cloth and hey presto almond milk. It is the same for coconut milk, just use unsweetened coconut meal….. But you can also make coconut milk from fresh coconut.
Pierce the eyes of a fresh coconut, drain the liquid inside and place the coconut on a rack and bake in a 325F pre-heated oven for about 30 minutes.
Remove the coconut from the oven, let it cool a bit and crack it with a hammer so that the shell breaks into several pieces.
Remove all the coconut meat from the shell, peel off the brown skin and cut the meat into very small cubes.
Place the meat in a blender, add hot water to just cover all of the meat and blend until finely grated.
Place a sieve covered with cheese cloth over a bowl and pour the coconut meat and water into the sieve squeezing handfuls of the coconut meat to extract as much liquid as possible into the bowl.
Discard the squeezed coconut meat and refrigerate the coconut milk that has been extracted into the bowl. Refrigerate the milk and use within 1 or 2 days.
To make coconut cream, let the coconut milk sit for 1 day and then pour off the seperated water from the cream. Coconut milk made at home is much better tasting than store bought canned coconut milk.
For facts on nutritional values of coconut milk read this article: http://www.templeofthai.com/cooking/coconut_and_cholesterol.php
This entry was posted
on Tuesday, August 7th, 2007 at 10:54 am and is filed under Foods.
You can follow any responses to this entry through the RSS 2.0 feed.
Both comments and pings are currently closed.
