Making Coconut Milk

Coconut milk can be made at home, from desiccated coconut. Although the procedure takes a little time, it has plenty of advantages. Desiccated coconut is readily available and is an item that many cooks routinely stock in their store cupboards. You can make as much or as little as you like — although the method is more practical for large quantities —and coconut milk made this way is less expensive than any of the alternatives.

1. Tip 225g / 8oz / 2⅔ cups desiccated coconut into the bowl of a food processor and pour over 450ml / ¾ pint / scant 2 cups boiling water. Process for 20-30 seconds and allow to cool a little. If making several batches transfer immediately to a large bowl and repeat.
2. Place a sieve lined with muslin over a large bowl in the sink. Ladle some of the softened coconut into the muslin.
3. Bring up the ends of the cloth and twist it over the sieve to extract as much of the liquid as possible. Discard the spent coconut. Use the coconut milk as directed in recipes.

COOK'S TIPS

• When making coconut milk, instead of discarding the spent coconut, it can be re-used to make a second batch of coconut milk. This will be of a poorer quality and should only be used to extend a good quality first quantity of coconut milk.
• Any unused coconut milk or cream can be transferred to a plastic tub and stored in the fridge for a day or two, or poured into a freezer container and frozen for use on another occasion.
• Before using newly made coconut milk, leave it to stand for 10 minutes or more, and the coconut cream will float to the top. Skim off the cream using a large spoon if needed, or leave it to enrich the milk.