I am sure most of my blog friends are experts in preparing everything from scratch, but I am just sharing my joy about my coconut milk :) Hope you all like it !
|Homemade coconut milk|
|extracting coconut milk using Super extractor jar.|
|Coconut milk served with aappam|
Sliced coconut - 1 1/2 cup
(or) shredded coconut - 1 cup
warm water - 2 cups
Common mixie method :
Grind the sliced coconut in a mixer. Add 1/2 cup warm water and squeeze out the milk. Filter it using a fresh cloth. This is the thick milk , which is used in many gravies.
After that grind again and extract milk just like the above three time. Combine all the milks together or keep the thick and thin milks separate as per need.
Using a Super extractor / juicer mixie:
If using a juicer / super extractor jar from Preethi Mixie, there will not be any need of strainer.
Fix the juicing blade, Fit the filter mesh to the juicer jar.
Put the sliced or shredded coconut directly inside the jar touching the blade(not in the space outside the filter).
Add 1/2 cup water.
Put the safety lid and close the lid.
Run the mixie in full speed for 30 seconds. The coconut milk will collect in the space between filter and outer jar compartment.
We can pour out the coconut milk straightly out of the jar. This is the thick milk.
After that we can repeat two or three more times to extract all the milk using 1/2 cup water each time.
(I used sliced frozen coconut, which I bought from Indian grocery shop, but fresh coconuts would be excellent).
coconut milk using bare hands:
Add 1/2 cup warm water to the shredded coconut and squeeze the first thick milk using our hands and filter. Then in the same way extract milk thrice.
Uses of coconut milk:
The extracted milk can stay good for at least 3 days in fridge.
Coconut milk can be served with appam, idiyappam.
To thicken curries and gravies in Indian cuisine.
To make biriyani, pulav, coconut milk rice and various rice varieties.
Used in making some kind of kheer like paal kozhukattai.