- 2 cups dry, shredded coconut
- 2 cups water
- Pot for boiling
In a 2-quart saucepan combine the coconut
and water. Bring to a boil over medium heat.
When the mixture boils, turn off the burner
and allow the coconut to soak in the water
for 20 to 30 minutes. Strain the resulting
milk off of the coconut and use it anywhere
coconut milk is called for.
The leftover coconut can be used in Coconut
Rice or Coconut Macaroons, or added to
brownies or cookies or plain yellow cake.
To make authentic coconut milk, you can
use fresh coconut meat that has been
shredded or chopped in a food processor. Use
3 cups of coconut to 2 cups of water and
proceed as directed above.
Since I am a budget cook, I usually use
the sweetened, shredded coconut I find at
the Dollar Store in large bags. This makes
milk that isn't exactly authentic because it
already has sugar added to it. I overlook
this and omit any sugar called for in the
recipe I am following. Dry, unsweetened
coconut can also be used with good results.
This recipe makes 1-1/2 cups coconut milk
for about 50¢. A 13 or 14-ounce can of
coconut milk costs me between 87¢ and $2,
depending on where I shop. Most stores sell
it for $2, so I save $1.50 everytime I make
my own coconut milk instead of buying it
from the store.
If I don't have time to make my own coconut
milk then the cans for 87¢ that I find in
the ethnic food section at Walmart are a
genuine bargain. The quality is excellent
and the price is unbeatable.
|
