Recipe: Homemade coconut milk

Those who are born far from the coconut palms, the chance to enjoy the natural coconut milk unless it falls during the holidays, in the rest of the time, this product can be found on the shelves of many supermarkets at unreasonable high price. We teach you how to make coconut milk at home for zero waste with a prescription.

First, let's limit the coconut milk from the water: water - is that splashes inside the nut and milk - that is extracted from its snow-white flesh.

In the production of the pulp is crushed and squeezed by a powerful press, and on the tropical markets sellers rub the flesh and squeezed by hand. Approximately so did we, but instead of whole coconut take a much more affordable and widespread chips.

Before you cook the coconut milk at home, you need to dry the chips to steam. For this purpose, one serving of chips with two portions of boiling water is poured.

Next, soaked coconut cover with a lid and leave to swell for half an hour.

After the allotted time, beat steamed chips using a blender.

Coconut pulp spread on the laid colander with cheesecloth and wring out thoroughly - all flowed out also is that the coconut milk.

The finished product should be consumed in its pure form, used for cooking cereals, sauces, soups and desserts. Remaining after the preparation of the chips can be dried and ground into flour, but you can leave intact and add to baked goods.

Recipe

Ingredients

• 2 cups coconut;
• 1 liter of water.

preparation

1. Fill with boiling water and leave the chips under the hood for half an hour.
2. Swollen coconut whisk blender for a minute, we shift to the laid gauze sieve and squeeze.
3. Ready-made milk is stored in the refrigerator for no more than five days.