Coconut Milk
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Serves
| 2 1/2 cups |
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Prep time
| 40 minutes |
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Allergy / Intolerance
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Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates, Wheat
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Suitable for
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Dairy / Lactose Free, Gluten Free, RPAH Elimination Diet - Moderate Chemical, Salicylates & Amines
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Meal type
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Drink, Ingredient
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Misc
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Child Friendly, Freezable, Pre-preparable, Serve Cold
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Website
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always order dessert
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Home made coconut milk
Ingredients
- 1 coconut
- 2 cups boiling water
Directions
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1.
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Drain the coconut water from the coconut and set aside. |
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2.
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Crack open the coconut and remove the flesh. Remove any discoloured pieces of flesh and chop into small pieces. |
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3.
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Place the coconut water, coconut flesh and boiling water into a food processor and process for about 5 minutes. The coconut should be finely chopped and frothy. |
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4.
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Pour the coconut through a sieve over a large bowl and let the coconut milk drain into the bowl. Use the back of a spoon to press down on the coconut and remove as much liquid as possible. You now have coconut milk and coconut pulp. |  |
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5.
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Pour the coconut milk into a lidded container or jar and store in the fridge for up to 3 days. It can also be frozen in ice cube trays and portions defrosted as required. If the milk separates, give it a good shake before using. |
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6.
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The coconut pulp can be used in place of shredded or desiccated coconut and can also be stored in the fridge for a few days or longer in the freezer. |
Note
Moderate Amines, Moderate Salicylates, Low Glutamates.
Refer here for instructions on how to open coconuts.
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