How to Make Coconut Milk at Home

Coconut milk is an amazing drink that is used as a refreshing drink mainly consumed with ice, or to make fun cocktails and cook various dishes. The verity is that coconut milk is mostly used for Asian recipes like mango curry and seafood.

Although you can buy already-packed coconut milk from a market. Which is not bad, but for the purest form of coconut milk. You must know how to make coconut milk at home. In this article, we will let you explain how to make coconut milk recipes at home. I guarantee you that the taste and freshness are worth it if you make it at your home.

What is a Coconut Milk?

Coconut milk is a very good alternative to stop drinking pasteurized or processed cow’s milk. However, making homemade coconut milk is still so much more beneficial for our bodies. Because it contains no chemicals or additives. Therefore, nothing is better than learning how to make coconut milk at home and experiencing it.

The amount of milk that you can take out from a coconut depends on how thick/concentrated milk you want. You can take from a half litre to a litre approximately. We will explain the easiest way to do it. But also in a traditional manner. Which is something more painstaking. Basically, the coconut milk is obtained by squeezing the grated pulp of the coconut and adding water.

The Step-by-Step Process for Making Coconut Milk: A Visual Guide

Making homemade coconut milk takes 10 minutes to prepare and is really very nutritious. To make 6 servings you will need:

• 4 cups water
• 2 cups coconut grated unsweetened (purchased in diet)
• Sweeteners optional to taste

The first thing to do is to get the water out of the coconut, this is easy. The coconuts have in their upper part and are visible as 3 “eyes” one of which can be penetrated with a knife or a screwdriver. It is extremely easy and simple to do as you do it and you get the coconut water out.

The ingredients include a coconut (once clean weighed about 400 grams) and the same amount of water. Like utensils, a kitchen table, a hammer, a blender, and little else. The first thing is to open the coconut. Giving a few strong blows we will get it cracked, then the water inside we can reserve. To do this, place the coconut on top of a glass and let the water out.

After opening the coconut finish out the water and then separate the flesh from the seed coat. Once emptied, you must break the coconut. Hit it on the floor; use a hammer, to break it further. Remember, all you need is the inside white part of it.

After snapping, take out all white meat from inside. Try to peel well with a knife in such a way that all the white part is separated from the brown part. Grate it or separate it with a barbed brush. But by doing so in this way, we can cut it into small pieces.

Thereupon we put the coconut meat in a glass to crush in a blender or grinder. And gradually we are adding the water, beating. Later comes, the creation of milk.

In a blender, you add coconut water, which is never more than half a cup. A cup of water (to start) and pieces of coconut meat. Blend it at a high speed for a couple of minutes and check the thickness, add more water if necessary.

When you see a thick consistency, this means when you have the desired thickness, pass the mixture through a strainer and with the other hand tightens the meat. That is chopped to get the maximum amount of liquid. This is a mixture of coconut oil and water. You May Like How Many Calories Are in an Orange?

With a spoon tightly press the grated meat until it is dry. In this way, we will obtain our coconut milk, which will serve us in an infinity of preparations. Well, now we have differences between the traditional way and even different “milk” that can be drawn from coconut.

We can get two kinds of milk. The so–called “first milk” is obtained by grating the coconut meat and using a serger (a cloth very similar to a gauze kitchen), squeezed and the first liquid that is obtained is very thick and in some cases gets little enough.

Then we come to the second type of milk, “hind milk” or clear milk. Water is added several times and squeezed with the starch. In Southeast Asia, women are the ones in charge of making coconut milk and are so expert that they do it with their hands.

A professional recipe can ask for two types of milk. We will start using the second milk and at the end of the dish, we will give the touch of the first milk with a final boil.

By steeping the milk obtained, we see that is separated and has a thicker layer, in some cases this form is called coconut cream.

We can also get coconut milk, a dry grated coconut (but not grated and toasted coconut). We just add water and let stand for 30 minutes to hydrate again. Also, Read How to Lose Weight Without Exercise.

The Benefits of Homemade Coconut Milk: Freshness and Quality

Some of the advantages of consuming coconut milk are:

• It is a rich source of magnesium, ideal for calming nerves and leveling blood pressure. It is also good for relaxing and reducing contraction in muscles.
• Strengthens bones, because it is an excellent source of calcium.
• It moisturizes the skin. One of the external uses of coconut milk is as a beauty treatment because it softens the skin and keeps it smooth.
• Fights infections. One of its components is lauric acid, a compound with antibacterial and antiviral properties.
• It helps control weight, because of its high fibre content. It allows satiating the hunger and appetite to help feel longer.
• Keeps the Blood sugar levels, metabolising glucose in the body.
• Lowers cholesterol bad (LDL) and improves the relationship with good cholesterol (HDL).
• Treats arthritis, thanks to selenium, a component that relieves the pain of this disease, while controlling inflammation.