Coconut Milk

3
Servings
10-15m
Prep Time
0m
Cook Time
10m
Ready In


"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!"

Original recipe yields 3 servings
OK

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 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 & Variations


No special items needed.

Related

Valerie

I found a whole coconut in the store so I made this so I would have some to use in a Thai recipe I was making. It was great!

review by:
(18 Sep 2013)

SaleenaCooks

I made your recipe for Cayman Custard Cornbread (http://www.recipezazz.com/recipe/cayman-custard-cornbread-5250) and used this recipe to make the coconut milk for that recipe. I bought a whole already out of the shell coconut that they had at the supermarket for this. It made the dessert taste so good using the fresh coconut milk. I will use this any day over the canned stuff!

review by:
(2 Jun 2013)

Beth

I am so glad to have found this! Sure saves lots of money and works great!

review by:
(22 Jul 2012)

ChefNateFL

This was the perfect catch for making a Thai soup that we have been wanting to try. The soup came out so creamy and full of creamy coconut flavor. I can see me using this in all kinds of entrees. Excellent find!

review by:
(21 May 2012)

LuLuJ

I went to the store and picked up an already out of the shell, but whole coconut to make this. I was so surprised that they had them like that at the grocery store already shelled. I used the milk in a seafood soup that I was making and it added such a depth of flavor to the soup that I kept dipping into the leftovers while they were cooling. This is such a good find. I love shortcuts like this that are healthy for me too!

review by:
(11 May 2012)