Coconut Milk

By Craig Claiborne

Rating
5(5)
Notes
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Featured in: SUMMER TREAT; PLANNING THE PICNIC

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Ingredients

Yield:Three-quarters of a cup
  • 1cup dried unsweetened coconut
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

140 calories; 14 grams fat; 12 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 1 gram protein; 8 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the coconut in a food processor or blender. Add one and one-quarter cups of hot tap water. Blend until the coconut is finely pulverized, about 30 seconds.

  2. Step 2

    Pour the liquid through a fine sieve into a bowl. Press and squeeze with your fingers to extract the excess liquid. This is the coconut milk.

Tip
  • Canned unsweetened coconut milk is available at most Thai grocery stores in the 12-ounce or 14-ounce size. One good brand is Stanfood.

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5 out of 5
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