Coconut milk
Coconut milk is made from fresh coconut by simmering equal parts of grated coconut and water, then straining the mix to remove coconut meat. Fresh coconut is not available everywhere or it is seasonal, so suitable substitues must be found.. Sometimes coconut milk is available canned, but if it is not possible to get it, it can be prepared from dessicated coconut. Find below the recipe for light coconut milk. One cup coconut milk is the amount most recipes require.
Instructions
Place dessicated coconut in a bowl and pour over 1 cup boiling water. Let it stand for at least 10 minutes.
Strain coconut mixture through a cheesecloth, or muslin cloth, or sieve. Allow the liquid to drip slowly and later squeeze it dry.
Notes
If you use a hand blender, you would need less dessicated coconut: 3 1/2 oz for 1 cup of boiling water. Blend, and then allow to soak and strain as before
Coconut cream is made by simmering 4 parts fresh coconut meat and 1 part of water - and water can be substituted with milk. To make thick coconut milk, or coconut cream, from dessicated coconut, use only 2/3 cup of boiling water and blend to a smooth cream, with a spoon, a fork or hand blender. Add the water a little at a time. No need to strain.
The preparation time includes standing time.
Source
Indian cuisineAdd the coconut milk to curries, for extra richness, or use it in smoothies. Blend coconut milk with a banana and a little pineapple for a tropical drink.
Food in Asia
In a hurry? No time to simmer and wait? You can substitute 1 cup coconut milk with 1 cup half fat milk with 2-3 drops teaspoon coconut extract. Equally, substitute 1 cup coconut cream with 1 cup whipping cream and 2-3 drops coconut extract.