What is a Coconut Milk?
Coconut milk is an amazing drink that used as a refreshing drink mainly consumed with ice, or to make fun cocktails and cooking various dishes. The verity is that the coconut milk is mostly used for Asian recipes like this mango curry and seafood.
Although you can buy already packed coconut milk from a market, which is not bad, but for the most pure form of coconut milk, you must know how to make coconut milk recipe. In this article, we will let you explain homemade coconut milk recipe at home. I guarantee you that the taste and freshness are worth it if you make it at your home.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 body, because it contains no chemicals or additives. Therefore, nothing is better than learning how to make coconut milk recipe 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 liter to a liter 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.
How to Make Coconut Milk Recipe at Home:
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 them 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 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 you 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 other hand tighten the meat that is chopped to get the maximum amount of liquid. This is the mixture of coconut oil and water.
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 with 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 get 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 the 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 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 30 minutes to hydrate again.
Benefits of Coconut Milk:
Some of the advantages of consuming coconut milk are:
- It is a rich source of magnesium, ideal for calming nerves and levelling 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 help feeling longer.
- Keeps the Blood sugar levels, metabolising glucose in the body.
- Lowers cholesterol bad (LDL) and improves the relationship with the good cholesterol (HDL).
- Treats arthritis, thanks to selenium, a component that relieves the pain of this disease, while controlling inflammation.