Prep Time: 30 minutes

Cook Time: No Cooking Involved

Servings: 2-3 Glass

An ingredient which is loved for its creaminess and distinctive flavour, coconut milk has many spectacular health reasons and dishes to its credit. Popularly added into Thai curries or South Indian cuisine, coconut milk is a power ingredient which can be used in many ways in the kitchen, including for dairy free recipes.A perfect substitute to dairy milk or cream, you can use coconut milk in the same way as dairy cream!

Ingredients

• Coconut: 1 qty (Remove the outer shell)
• Water: 2-3 cups (Warm water yields better coconut milk)

You would also need - Muslin sieve (or Nutmilk bag)

Method

• Remove coconut from outer shell (No need to remove the brown skin).
• Cut into pieces and put in a blender.
• Add 1 cup water.
• Churn well until creamy (add more water if needed).
• Strain this mix through a sieve – this is your 1st batch. Keep in fridge to yield a thick coconut milk.
• Put the ground coconut back into blender. Repeat the process to take out batch 2.
• Repeat 1 more time, to take out batch 3.
• Mix the milk extract from batch 2 & 3 and keep in fridge (You can mix all of it to yield a thinner milk).

Eating Guide:

Food group: Nut
Can be combined easily with other food groups such as vegetables, and even non veg.
A great replacement for dairy milk & products such as butter, cream, corn starch or other thickening agents.
Add to your soups, curries, baked dishes, gravies.

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