Coconut is an integral part of every south Indian kitchen. It is used in most of our cooking either ground with spices to make a curry base or as a garnish over a finished dish. Coconut milk is used to make desserts like payasa and aamras.
Coconut milk is a great substitute for dairy-free milk and is very easy to extract at home. This easy to make vegan milk lends a unique flavour and creaminess to any dish. I usually make two extracts from it but you can choose to make a third extract which is very thin and runny. The remaining pulp after extracting the coconut can be dried in an oven or dehydrator and can be used as desiccated coconut.
Freshly grated coconut – 1 cups
Water – 2 cups
- Combine coconut with 1 cup warm water and place in a blender
- Blend for 1-2 minutes until the coconut is ground well
- Place a muslin cloth or a large bowl
- Pour the ground coconut onto it
- Bring all the sides of the cloth together and gently squeeze it to extract the coconut milk. This is the first extract and is thick
- Put the grated coconut back into the blender with remaining water
- Blend again for 1-2 minutes
- Place muslin cloth in a separate bowl and pour the ground coconut
- Bring all the sides of the cloth together and gently squeeze it to extract the coconut milk. This is the second extract and is slightly thin