How to make coconut milk: 4 homemade recipes. How to make Coconut Milk at home?

Recipe for making coconut milk from coconut

This option is one of the most time consuming, however, I like to cook according to this recipe. The thing is that the taste of the final product is very rich, bright and truly summer. The recipe is suitable for those who want to get the most healthy and natural drink.

Required Ingredients:

• 1 coconut;
• 400 ml of boiled water.

How to cook at home:

1. Pierce the softest nut hole with a screwdriver or sushi stick. Drain all the juice from it.

2. Tap the entire surface with a hammer round and round until the shell cracks. Try to work gently and gently to loosen the whole pulp.

3. Using a knife, peel the flesh from the brown rind and cut into medium cubes. Transfer the slices to a blender bowl, cover with room temperature water and grind.

4. Strain the resulting mass through several layers of cheesecloth and squeeze well.

The drink turns out to be delicate, sweet, aromatic and very healthy. You can add it to your morning coffee, and then you will be provided with a charge of vivacity and good mood.

How to make coconut milk from coconut flakes?

This method is simple in that the shavings can be easily bought at the nearest store and spend very little time on cooking. The taste will be slightly less intense than in the first recipe, and the aroma will be almost elusive. However, if you want to try the drink as soon as possible, use this recipe.

Milky-white, sweetish liquid, produced from the pulp of a ripe coconut. This tasty and healthy product can be used in cooking, adding it to all dishes, replacing cow's milk. This is especially true for people with lactose allergies, vegans, fasting people, and adherents of proper nutrition. Also, many Asian recipes are made with coconut milk.

It is not difficult to buy coconut milk, it is now sold on the shelves of almost all supermarkets, as well as online stores. However, the price sometimes bites a lot. The homemade version is obtained with a rich aroma and taste, no worse than the store one. Moreover, the cost is 3-4 times less.

Exotic Walnut – Coconut is also sold in stores at any time of the year. Therefore, you can always make delicious homemade vegetable milk from it.

Do not think that it is cheaper to prepare milk from ready-made freeze-dried (dry) shavings. Firstly, you still need to look for high-quality shavings (and not some kind of cardboard), and secondly, the product is often packaged in 20 g each, you will have to buy several bags of shavings, which in some cases will cost more than one fresh coconut.

In order for the milk to turn out delicious, you need to choose a fresh nut. Pay attention immediately to the three small indentations in the bottom of the coconut, they should be light and free from mildew. The more liquid in it (check by shaking), the fresher it is. It is better not to buy coconut without juice inside.

The recipe is for one coconut and 750 ml of water. If you want milk with a richer flavor and thicker (creamy) consistency, reduce the amount of liquid. Sweetener is added as desired.

Step by step method:

1. To make coconut milk from fresh coconut pulp, the first thing to do is to get it out of the nut. It's not hard. We take a coconut, find three recesses – in the largest one we make a hole with a knife (this is very easy, you can try the “poke” method, the other two will be closed).
   
2. Then we put the coconut on a towel and start tapping with the edge of a knife (or kitchen hammer) on the waist (“equator”) of the nut. After some time, it will split into two parts (the girl will need 3 minutes, but you can attract a man, it will be even faster).
   
   
3. With a knife, remove the coconut pulp from the shell, carefully cut off the brown crust.
   
4. Rub the pulp on a coarse grater.
   
5. We transfer the resulting shavings into a large bowl, pour in water, mix well. Leave the mixture to brew for 30 minutes.
6. We strain the finished mass through cheesecloth, squeezing liquid well from it.
   

The coconut milk is ready. Pour it into a bottle and store it in the refrigerator for 4-5 days. It can be stored in the freezer for 1 month.

Step by step method:

1. Drain the coconut water from the nut into a glass.
2. We open the coconut. We take out the pulp from the peel, and also cut off the brown crust (you can not cut it off, but the milk will turn out dark).
3. Put the pulp in a blender, pour in coconut water and plain water, add sweetener and a pinch of salt if desired. Beat the mixture until smooth.
4. Then we filter the milk through cheesecloth or a clean cloth.

Dry the remaining cake in the oven. It can be used to make coconut flour by grinding in a coffee grinder or food processor. Or, in this form, add to baked goods. The dough from it is crumbly shortbread with a wonderful aroma.

Now you know that homemade coconut milk is easy to make on your own. It doesn't matter with a blender or using only a vegetable grater.

You can make anything with coconut milk:

• ice cream – a healthy vegan version;
• porridge;
• shrimp and salmon soups, including exotic, oriental dishes – Tom Yam, Tom Kha and others;
• use in baking, replacing cows with them – pancakes, puddings, cookies, pies;
• Latte with coconut milk is much healthier and tastier;
• Smoothies, desserts;

How to open a coconut correctly?

Cracking a coconut is easy enough with a hammer. You can open a coconut without a hammer with the butt of a kitchen hatchet knife. Before breaking the coconut, pour the liquid out of it. To do this, open one of the three “eyes” of the nut with a narrow knife, scissors or a screwdriver and expand the hole. One of the peepholes is always easy to open. We pour the liquid into a cup. It should have a pleasant smell and sweet taste. If the smell is unpleasant, then the coconut is most likely spoiled. Coconut water can be drunk or added to cooked milk.

We take the coconut in the palm of our hand and hit it with a hammer or the butt of a knife in the middle several times. The shell breaks easily. Separate the pulp with a knife. Make sure it is odor and mildew free.

Peel the brown skin from the pulp, cut the coconut pulp into cubes, or grind it in a food processor.

To obtain the maximum yield of coconut milk and its concentration, beat the chopped pulp in a blender 2 times.

Place the chopped coconut in a blender. Everything is included in a stationary blender, in a submersible we cook in two steps.

Cooking process step by step:

1. First of all, you need to fill the shavings with hot boiled water. If there are not so many shavings, take a different amount, proportion: for 1 part of the shavings, 2 parts of water are needed.
2. Chips filled with boiling water should be left for half an hour, covered with a lid. During this time, it will swell and begin to “share” essential oils and pulp particles with water.
3. Using a blender, “break through” the steamed coconut flakes, turning it into gruel.
4. Put the resulting mass in cheesecloth, laid on a sieve. Roll the cheesecloth and squeeze the milk thoroughly by hand.

We cook in several stages:

1. Before proceeding with the extraction of milk, you need to prepare the nuts themselves. The shell needs to be broken, the pulp is carefully removed and the brown crust is cut off, although this is optional – it does not particularly affect the taste.
2. Grate the pulp on a fine grater or use a food processor for chopping. The finer the shavings, the more flavor (cream and butter) the nut will give!
3. Pour boiling water over the grated coconut, the proportions are slightly different from those given in the previous recipe. 1 part of fresh pulp accounts for 1.5 parts of hot water.
4. Cover the resulting mass and leave on the table until it cools completely. On average, this process takes 2-2.5 hours.
5. Beat the swollen pulp with a blender until porridge.
6. Strain through a sieve or cheesecloth, helping with clean hands or a spoon.

Fresh milk is stored for a short time – a maximum of 2 days, in extreme cases, about 3 days, if the dishes are sterilized, seal them tightly. If frozen, the shelf life is extended to several months! The pulp filled with water in the refrigerator will stand the same, and the opened nut is best consumed within two days.

Of all the production processes I've seen, this one stands out from the rest in its extreme simplicity. This is not the same as getting milk from a cow or other mammal, it is quite different. Let's see with our own eyes the whole process of extracting coconut milk in Phuket.

I flew to Phuket, a famous Thai resort, hoping to find interesting stories for “How It's Done”, but in the process of searching and filming I ran into some problems. The first problem is that in such resort places there are very few places where you can make a production report, because the resort is designed to receive and serve tourists. There is no industrial production here, except maybe souvenir shops. The second problem is translation difficulties. Despite the fact that I know English at a conversational level, there are not so many Thais who know the language, and if you move away from tourist places, then there are even fewer of them. Therefore, it is difficult to understand some of the details in the production of something, if you still find a plot.

So it was this time. I was walking around Rawai (Phuket area) and saw how in one of the courtyards the locals are processing coconuts. I could not pass by and decided to see what they were doing. There was problem number two – nobody understood English. But, despite this, no one reacted badly to the fact that I took out my camera and began to shoot.

It turned out that coconut milk is made in this courtyard. To do this, you first need to remove the peel from the nut, then split it into two halves. Then, on a special apparatus, scrape out the pulp.

You will not see any safety precautions here, despite the fact that the device is dangerous. Therefore, I am not surprised that the man in the photo above is missing two phalanges on the index finger of his left hand.

A half of the nut is scraped out in about half a minute. The principle of operation of the device is similar to a juicer.

There are enough nuts here, because there is a lot of work.

Readers who are particularly scrupulous about sanitary standards (and there are enough of them in How It's Done) will have reasonable questions, but I see no reason to answer them, because the pictures speak for themselves.

They simply do not exist, norms.

The scraped halves are thrown aside, most likely, they will simply be thrown into the trash. Although who knows, maybe they will make souvenirs.

The woman has fulfilled her standard for coconut flakes, her husband is replacing her, I think so.

The bowl with shavings is replaced with a new one, and the pulp that was scraped out is filled into a small canvas bag. Pre-weighed.

After that, the bag is placed in a bucket and water is poured into it.

Then a bag of water is placed in a coconut milk squeezer. Yes, that's exactly what it's called.

They close the door, press the “On” button, pull the lever – and it starts!

It couldn't be easier.

When the milk is squeezed out, a funnel comes out, and …

If necessary, if the operator of the coconut machine thinks there is not enough milk in the bucket, he adds water to the bag of coconut flakes.

Milk is not poured into a can, as we are used to, but into a bag! Moreover, in the local market and in many places you can see soups, sauces and other food in packages.

After that, with very dexterous movements, the bag is tied with an elastic band, it takes about five seconds. I can't understand how they do it.

This is followed by the same process as before – adding milk and squeezing in the press.

The man, meanwhile, is mining coconut.

A new batch came up with fresh coconut flakes, let's repeat all over again.

After the milk is squeezed out of the shavings, it is poured into a bag.

By the way, if you need coconut milk in Phuket, then keep in touch. According to Wikipedia, coconut milk is used as an ingredient in various oriental dishes. The fat content in coconut milk averages 27%, carbohydrates – 6%, protein – 4%. In addition, milk contains vitamins B1, B2, B3, C. In Malaysia, Brunei and Indonesia, coconut milk is usually called santan, and in the Philippines – gata.

Coconut milk usually varies in thickness (the thickest is even called coconut cream). Thicker varieties are usually used for making desserts and fatty sauces, less thick – in soups, as well as for second courses.

I don't know what they do with him, the difficulties of translation. Perhaps it will go to the Bounty filling. Mmm, heavenly delight!

All the time that I was filming, some grandmother was sitting nearby. When the milk was squeezed out, she put on a motorcycle helmet, gave the money to the woman, took the milk cartons and drove off on her scooter.

And the work continued.

Now you know how coconut milk is made.

And coconuts grow here almost at every step, To drink fresh juice / water from a coconut costs only 50 baht (about 100 rubles), but I did not like it, it is too cloying.

Air drying method of coconut pulp

1 Crack the nut with a hammer, drain the liquid and carefully remove the coconut with a knife. If you prefer white flesh, separate it from the brown layer.

2 Place the prepared coconut chunks in a food processor. Grind until they are smooth.

3 Spread the coconut mixture in a thin layer on a baking tray.

4 Place the baking sheet on the top shelf of a warm oven (not preheated!) Or drying cabinet and leave there for one to two days until the coconut is dry.

5 Distribute dried flakes into sealed jars and store in a cool, dry, well-ventilated place (shelf life up to one year).

Sources used and useful links on the topic: https://takioki.life/kak-prigotovit-kokosovoe-moloko/ https://wellnessy.ru/pp-retsepty/domashnee-kokosovoe-moloko/ http://culturazdoroviya.ru/ kak-prigotovit-kokosovoe-moloko.html https://pp-vkusno.ru/kak-samomu-sdelat-kokosovoe-moloko-iz-struzhki-i-svezhego-kokosa-vse-sekrety.html https: // volshebnaya- eda.ru/kulinarnyj-klass/poleznye-sovety/kak-vysushit-myakot-kokosa/