Coconut milk in 5 indispensable steps

Welcome to Paulina Kitchen! Today we are going to talk about a vegetable milk that we can do without problem at home. We are talking about the coconut milka creamy, versatile and 100% natural delight.

Let’s see How to make coconut milk With grated coconut or with fresh coconutWhat to do with the pulp that remains (nothing is thrown, huh!), How long, how to keep it and what it is for, because this drink is not only rich, it is also very functional.

Whether for a curry, a protein shake, a lactose -free recipe or simply to show off in the snack. The coconut milk It goes well with everything, so stay here that there is a data, and of the good.

About coconut milk

The coconut milk It is a white, creamy and soft coconut flavor, which is obtained when mixing the Coconut pulp con hot or warm waterand after straining this mixture.

This vegetable milk, unlike almond milk that is softer, is widely used in the Asian, Caribbean and Latin American Kitchenbecause it brings intensity to many dishes.

Despite what many think, it is not the liquid that comes out when a coconut opens (that is coconut waterthen we talk about that). The coconut milk It is preparedis not magically inside the coconut as a gift from the universe.

There are many ways to prepare it: with fresh coconutwhich is ideal but more difficult to achieve; or with grated coconutwhich is available to everyone. And the best: it has multiple uses. A Curry rice? A pumpkin soup? ¿And blueberry and coconut ice cream? Everything is worth.

3 useful data on coconut milk

• Types of Coco, Fresco vs. grated: He fresh coconut It gives a tastier milk with more body. Ideal for when intensity is sought. The grated coconut (dehydrated) is easier to get and is not far behind. With good hydration and affection, a spectacular homemade milk is achieved.
• Warm or hot water, the flavor key: Using hot water or warm water when liquefying coconut is key. It helps to extract oils and taste. Eye! Not boiling, that the texture is cooked and ruined.
• Magical uses, lactose -free recipes and more: Coconut milk is a star in the world of lactose -free recipes and vegan recipes. It serves to make soups, rice, milkshakes, desserts, curries and even ice cream.

Coconut milk: Information to take into account

• Duración: It lasts between 3 and 4 days well covered in a clean bottle. Sometimes it separates in layers, but it is normal. You have to stir before using.
• Freeze, yes or no: Yes. Freezing it in cubeteras is a goal. This is used only what is needed and lasts up to 3 months.
• Take advantage of the spare coconut pulp: That pulp is coconut flour in power It can be dried under low oven and use to cookies, granolaand even in rebozados … Nothing is thrown away!

Differences between coconut milk, coconut cream and coconut water

• Coconut milk: Pulp and water mixture, casting. It is what we do here.
• Coconut cream: It is a thicker version, less water, more coconut. It is ideal for desserts.
• Coconut water: It is the natural liquid inside the green coconut. Refreshing, but nothing to do with the others.

8 tips and secrets for spectacular coconut milk

• To use grated sugar coconut. The sugary can alter the taste and texture.
• Always hydrate the coconut with hot water. Extract more flavor.
• The longer rest the mixture Before straining, more intense will be milk.
• Do not throw the pulp!. Dehydrate it is pure gold.
• For one thicker milkUse less water. For a lighter coconut milk, increase the proportion.
• Can sweeten with dates, honey or sugar, But beware if it is for salty recipes.
• Add a pinch of salt enhances the taste. Yes, salt!
• If it is to use in coffee or tea, prepare it more concentrated so that it is not cut.

Seguime on Instagram (here)
And on YouTube that I upload new recipes every week (click here)

Homemade coconut milk recipe

Preparation time: With grated coconut 20 minutes. With fresh coconut 30 to 35 minutes.

Yield: 1 liter approximately.

Ingredients

• 200 g of grated coconut without sugar and without toast (o 1 fresh coconut peeled and grated)
• 1 liter of hot water (not boiling)

How to make coconut milk step by step

1. Place the grated coconut in a wide and heat resistant container. Cover with hot water and let stand for 15 minutes to hydrate. If fresh coconut is not used, it is not necessary to soak, but process well.
2. Take everything to the blender and process 2-3 minutes to high power, until you get a homogeneous mixture.
3. Strain using a muslin cloth, clean or fine strainer canvas. Squeeze or press well to get as much as possible.
4. Pour the milk into a glass jar with airtight lid. Keep in the refrigerator.
5. Shake before using. It is preserved refrigerated for 3 to 4 days. It can also be frozen, although the fat can be separated; In that case, stir well or again liquefy to homogenize.