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Method :
Hold the
coconut over a bowl to collect the liquid. With the back of a large
knife or cleaver, crack open the coconut by striking it cleanly. Scrape
out while meat with a citrus zester or a rounded butter curler. Place
the coconut meat in a food processor with half of the water. Process for
1 minute, then pass through a food mill or mouli fitted with a fine
disk, catching the milk in a bowl beneath. Alternatively, squeeze the
coconut meat with your hands and press through a nylon strainer. Return
the coconut meat to the food processor or mill with the remainder of the
water, blend and press for a second time. Allow the milk to settle
for 30 minutes (creamy solids will rise to the surface). Sometimes the
solids should be poured off and added later as a thickener.
Cooking's Tip
Coconut milk
can be obtainer directly from coconut flesh - this gives the creamiest
milk; from a can - which may be expensive; as a soluble powder and as
creamed coconut which is sold in block form. Powder and creamed coconut
make a poor milk, but are useful additions to sauces and dressings.
Coconut milk
is used to enrich and flavor many dishes in the Far East. Only the
Japanese choose not to include in their cooking. Coconut milk is not, as
many suppose, the liquid found inside the nut. Although this thin liquid
does makes a refreshing drink, the coconut milk used for cooking is
processed from the white flesh of the nut. If left to stand, the thick
part of the milk will rise to the surface like cream. If the milk is
cold the thick part of the milk will separate more easily. Choose a
coconut with plenty of milk inside. Shake the nut firmly. If you cannot
hear the milk sloshing around, the flesh will be difficult to remove. If
you can find a coconut with its green husk and fiber attached, the flesh
will almost certainly be soft and creamy white. Fresh coconut milk will
keep in a cool place for up to 10 days. If kept in the refrigerator,
allow to soften at room temperature before using.
Serves 4 - 6
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