Recipe by evelyn/athens
I do encourage you to make your own - the fresh, aromatic flavour can't be beat, and it's very inexpensive to make.
Top Review by Kitchen Witch Steph
With my big bag of coconut from the health food store, I had been wanting to try this recipe since before the tour. It worked very well and it is nice to know that I can whip some milk up when I don't have canned on hand. It is also nice to know that I have no extra additives in my milk. I didn't quite get two cups of milk. Guess I let it simmmer too long...I will be more careful next time. Used this in your Recipe #76137 and it was very good. Made for ZWT4 S/C America.
Directions See How It's Made
- In a medium-sized pot, place dessicated coconut and water.
- Mix and allow to soak for ½ an hour.
- After ½ an hour, turn heat onto low and bring to a gentle simmer.
- Simmer, covered, for 10 minutes.
- Turn off heat and leave pot on element for ½ an hour.
- After ½ an hour, transfer coconut mixture to blender or processor and process for 45 seconds.
- Put a large sieve over a bowl and empty coconut mixture into it.
- Press down hard on coconut solids with the back of a spoon to remove as much coconut milk as possible.
- This method produces approximately 2 cups of coconut milk.
- Can be made up to 2 days before use in a recipe and refrigerated, covered. The milk will separate in the fridge, forming a creamy ‘fat’ layer on top, and a thinner ‘liquid’ layer underneath. Not to worry, the fat layer will melt into the liquid when heated and form a lovely milk.