Coconut Milk
Recipe: #5251
April 22, 2012
Categories: Beverages, Coconut, Carribbean, Hawaiian, 5 Ingredients Or Less, One-Pot Meal, Gluten-Free, Heart Healthy, Kosher Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"Coconut Milk is used in so many dishes including Indian Curries and Thai soups. It is simple to prepare and less expensive than buying the cans in the store. Once you strain your milk your left with coconut flakes, so it's a win win situation any time you make it. You can freeze the coconut milk and some people eat it instead of ice cream. Not so sure about that one though!"
Ingredients
Nutritional
- Serving Size: 1 (277 g)
- Calories 141.6
- Total Fat - 13.4 g
- Saturated Fat - 11.9 g
- Cholesterol - 0 mg
- Sodium - 17.5 mg
- Total Carbohydrate - 6.1 g
- Dietary Fiber - 3.6 g
- Sugars - 2.5 g
- Protein - 1.3 g
- Calcium - 12.7 mg
- Iron - 1 mg
- Vitamin C - 1.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Break off pieces of coconut.
Step 2
Put coconut meat into blender. Add water. Blend, then strain.
Step 3
Store in the refrigerator.
Tips
No special items needed.