Coconut Milk

Coconut Milk

I just love being able to make this myself.  I use it in curries, noodle dishes, and soups.

Ingredients

·         200 grams unsweetened, desiccated coconut

·         1200 g water

·         Cheese cloth for straining

 Instructions

1.       Put coconut flakes and water into Thermomix bowl and cook for about 8 minutes/100°C/speed 4, or until you notice the release of steam.

2.       Blend for 30 sec/speed 8 while keeping a dishcloth over top (to prevent ‘spitting’ of hot liquid.)

3.       Pour contents into a nut milk bag or sieve lined with muslin. Use clean rubber gloves to protect hands from heat while lifting and squeezing out all the coconut milk into a bowl below. This is the “first milk” which is thick and creamy. (It will have a thick layer of hardened cream on top after cooling.) Set milk aside and proceed to next step: making thin coconut milk.

 

4.       Repeat the process as above by returning the squeezed/strained coconut to the Thermomix bowl and adding the same amount of fresh water. This “second milk” is thinner and without cream, but still highly usable in many recipes such as soups — or freeze it for enhance your fruit sorbets. (It is really a bonus or ‘free’ milk and did not figure into my cost analysis above.)

 
Refrigerate coconut milk and watch the cream separate from the “first milk”. This thick cream can be blended with the milk or used on its own as a rich cream substitute depending on recipe. The strained coconut pulp that is leftover is dry and tasteless but can be surreptitiously added to oatmeal, breads or baked goods for added fiber.  Also consider toasting it and sprinkling on soups and salads as garnish.
 

Recipe is from:

http://www.superkitchenmachine.com/2011/13419/thermomix-coconut-milk-recipe.html