Coconut milk is used in indian cooking for pulao, side dishes, gravies and kheer. Using fresh coconut to prepare coconut milk gives best taste to the dish. The second extract is added while preparing and allowed to simmer ro reduce while cooking the curries, payasam, kheer, side dish etc. The thin coconut milk can be simmered or boiled. Thick Coconut milk cannot be simmered as it would cuddle. Thick coconut milk is generally added at the end of the recipe preparation after switching off. Now lets see how to prepare thick and thin coconut milk. Here goes the recipe…
Homemade Coconut Milk
|Recipe type: Kitchen Basics||| Cuisine: Indian||| Yield / Serves: 1 Cup|
|Prep Time:: 10 min|
Coconut – 1 full
Step by Step Photos on how to make Homemade Coconut Milk:
- Break open the coconut, grate the coconut.
- Add the grated coconut into a blender/ mixter and blend for 40 seconds. Remove them from the blender and strain using a fine muslin cloth. This is the thick coconut milk or first coconut milk as it is taken without adding water.
- Add the remaining coconut extract into the blender again and add 1 cup of water and grind it for 1 minute. Now remove the contents from the blender and again strain the juice separately using a fine muslin cloth. This is the thin coconut milk or the second coconut milk.
- After the second coconut milk one more cup of water can be added to the extract and added to the mixer blender to blend it again and straining. This is even more thinner.
Thick Coconut milk is added to milkshakes and Lasi.