Prep 1 hr
Makes 2 cups
When making fresh coconut milk, similar to making other nut milks, you can blend the coconut flesh with hot water in a blender or food processor to extract all the milk from the flesh. This might also be done by grating and massaging the milk by hand, which takes a bit longer. We have found that blending the flesh extracts rich and lovely milk. Once you’ve strained the milk, you can toast the coconut flesh in a low oven, then add it to salads, or use as you would dessicated coconut. While it is best to use grated coconut from a dry coconut, you can also buy packets of frozen grated coconut flesh from an Asian supermarket. When using fresh coconut milk, it can have a tendency to split when fresh pastes are added and heated too quickly. You can add a small amount (about a teaspoon) of stabiliser, such as cornstarch, to the milk to help prevent this from happening.
450g - 500g fresh grated coconut
500ml warm water
1. Place coconut flesh into a blender with an equal amount (500ml) of hot water, then blend until smooth and opaque. Set milk aside for 20 minutes, then strain through a large piece of muslin to extract the milk. Leave milk to stand again until the cream has separated on top (about 20 minutes), then separate into coconut cream and coconut milk.
Recipe by Lisa Featherby and image by Eatable.