Coconut Milk
Recipe: #13226
July 20, 2014
"This is a recipe I use when I need coconut milk or coconut cream for a recipe and I don’t have any canned stuff on hand. This does not keep for very long so use it up right away."
Ingredients
Nutritional
- Serving Size: 1 (184.9 g)
- Calories 165.2
- Total Fat - 15.6 g
- Saturated Fat - 13.9 g
- Cholesterol - 0 mg
- Sodium - 14.9 mg
- Total Carbohydrate - 7.1 g
- Dietary Fiber - 4.2 g
- Sugars - 2.9 g
- Protein - 1.6 g
- Calcium - 10.7 mg
- Iron - 1.1 mg
- Vitamin C - 1.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a saucepan, stir together coconut and water.
Step 2
Place pan over medium heat, stirring occasionally.
Step 3
When mixture begins to simmer, remove pan from heat.
Step 4
Allow to cool for a few minutes.
Step 5
Blend in a food processor for 1 1/2 minutes.
Step 6
Place a colander covered with a double layer of cheesecloth over a bowl.
Step 7
Strain coconut mixture through cheesecloth, squeezing out as much liquid as possible. This will make approximately 3 cups.
Step 8
Stir before using to incorporate the cream, which will rise to the top after setting. If a recipe calls for coconut cream, scoop the cream off the top.
Step 9
Coconut milk will keep refrigerated for a few days.
Tips
No special items needed.
0 Reviews
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