Coconut Milk is a common food ingredient which is often used in the cooking in South East Asian Countries like, India, Sri Lanka, Malaysia, Singapore, Thailand, Indonesia Philippines etc,.
Coconut Milk is the aqueous extract of the grated coconut. The color and the thickness depends on the amount of oil present in the kernels. Coconut Milk contains mostly saturated fats.
Coconut Milk is usually used in the dishes where the thickness is required. In recipes like chicken, mutton and some vegetarian dishes the Coconut Milk is added to make a good taste and to increase the consistency of the dish. On cooking, the Coconut Milk gives a good texture and wonderful aroma to the dish.
The common dishes made out of Coconut Milk are
- Plain Pulao
- Peas pulao
- Pudhina pulao
- Paruppu payasam
- Vegetable stew
- Seepu seedai
Coconut Milk is also eaten directly as a side dish for Appam, Idiyappam, etc,.
Now let us see the Coconut Milk recipe.
- Coconut – 1 cup
- Water – 2 cup
Grate the coconut. Add the coconut in the mixie and grind.
Then add water and grind. Then strain and collect the milk. This is the thick coconut milk.
Again add the strained coconut and water in the mixie and grind and strain. This is the thin milk.
Grind 2 times, strain and collect the milk.
You can add water little by little while grinding.
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