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Homemade Coconut Milk
Homemade Coconut Milk

Before you jump to Homemade Coconut Milk recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less Inside the Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the ecosystem. That has totally changed now, since we all seem to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. According to the experts, to clean up the surroundings we are all going to have to make some improvements. Each and every family should start creating changes that are environmentally friendly and they have to do this soon. Keep reading for some methods to go green and save energy, largely in the kitchen.

A lot of electrical power is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. You can certainly save up to 60% on energy whenever you get a new one, in comparison to those from longer than ten years ago. The proper temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. An additional way to save electricity is to keep the condenser clean, because the motor won’t have to run as often.

As you can see, there are many little items that you can do to save energy, and save money, in the kitchen alone. It is reasonably straightforward to live green, after all. A lot of it really is simply using common sense.

We hope you got benefit from reading it, now let’s go back to homemade coconut milk recipe. You can cook homemade coconut milk using 2 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Homemade Coconut Milk:
  1. Use 1 whole Coconut
  2. You need 4 cups water
Instructions to make Homemade Coconut Milk:
  1. Take one whole coconut and remove the coconut meat and set aside.
  2. Grind it with 1.5 cups of water in a blender for 2 minutes to a smooth paste.
  3. Pass the ground coconut paste through a colander/strainer and squeeze all the liquid.
  4. The liquid you get is the first thick milk. Set aside separately.
  5. First pressed milk is generally not heated as it's very delicate and may curdle easily.
  6. It's added to the curries at the end of cooking.
  7. Second Pressed Coconut Milk - Add another 1.5 cups of water to the coconut dregs and run it again in the heavy duty blender for 2 minutes.
  8. Pass the ground mixture again through a colander/strainer and squeeze all the liquid.
  9. The liquid you get is the second light milk. Set aside separately.

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