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Coconut Milk
Coconut Milk

Before you jump to Coconut Milk recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less In The Kitchen.

Until fairly recently any person who portrayed concern about the degradation of the environment raised skeptical eyebrows. That’s a thing of the past now, with all people being aware of the problems besetting the planet and also the shared obligation we have for turning things around. According to the industry experts, to clean up the environment we are all going to have to make some improvements. These kinds of modifications need to start occurring, and each individual family needs to become more environmentally friendly. The kitchen is a good starting point saving energy by going much more green.

A large amount of electricity is definitely consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. In case you can get a new one, they use about 60% less than the old ones that happen to be more than ten years old. Keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Another way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to go as often.

The kitchen on its own offers you many small ways by which energy and money can be saved. Natural living is definitely something we can all perform, without difficulty. Typically, all it takes is a little bit of common sense.

We hope you got insight from reading it, now let’s go back to coconut milk recipe. To make coconut milk you need 3 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to prepare Coconut Milk:
  1. Take 1 coconut
  2. Prepare 1 C water
  3. Use 2 T sugar
Instructions to make Coconut Milk:
  1. Use the back of a meat cleaver or large chefs knife and repeatedly whack the equator looking line of the coconut while turning it. Make sure you use the back of the knife, not the blade. Do this over a bowl to catch the water.
  2. Reserve the coconut water. If you are not careful, you will splash it everywhere.
  3. Use a paring knife to carefully go around the inside of the coconut to release the flesh.
  4. Use a potato peeler to peel the brown skin off the coconut.
  5. Roughly chop the flesh of the coconut and transfer to a food processor. Add water and sugar. Puree until nearly smooth.
  6. Strain through a fine mesh into a bowl. Squeeze the water from the pulp over the mesh sieve. Place the pulp on paper towels and pat dry. Use a piece of cheesecloth in the sieve if the strained milk is cloudy.
  7. Variations; Simple syrup, cane sugar, shredded coconut with hot water puree

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