Recipe: Homemade Coconut Milk
Recipe CollectionsHOMEMADE COCONUT MILK
1 coconut
1/4 to 1/2 cup tepid water, if necessary
To open the coconut, place an ice pick or screwdriver in one of the eyes of the coconut and hit it with a hammer. Allow the coconut liquid to drain into a bowl; reserve.
Split the coconut in half.
To remove the flesh, either hold the pieces shell-side-down over a gas flame for 2 minutes or roast on a baking sheet in a 400 degree F oven for 5 minutes. The flesh will separate from the shell. Peel off the brown skin and roughly chop the flesh.
Place the coconut flesh in a blender with the reserved liquid and pulse to puree. If the mixture seems too dry, add the tepid water and pulse until incorporated.
Pass through a fine-mesh sieve, pressing hard to extract all the liquid.
Store, refrigerated, for up to 2 days.
Makes 1 cup
Source: A Return to Cooking by Eric Ripert and Michael Ruhlman
1 coconut
1/4 to 1/2 cup tepid water, if necessary
To open the coconut, place an ice pick or screwdriver in one of the eyes of the coconut and hit it with a hammer. Allow the coconut liquid to drain into a bowl; reserve.
Split the coconut in half.
To remove the flesh, either hold the pieces shell-side-down over a gas flame for 2 minutes or roast on a baking sheet in a 400 degree F oven for 5 minutes. The flesh will separate from the shell. Peel off the brown skin and roughly chop the flesh.
Place the coconut flesh in a blender with the reserved liquid and pulse to puree. If the mixture seems too dry, add the tepid water and pulse until incorporated.
Pass through a fine-mesh sieve, pressing hard to extract all the liquid.
Store, refrigerated, for up to 2 days.
Makes 1 cup
Source: A Return to Cooking by Eric Ripert and Michael Ruhlman
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