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Coconut Milk

Click to Print This Recipe

  • 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. 

Freezer Cooking

 
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