Thin Coconut Milk

By Patricia Wells

Published August 25, 2015

Total Time
5 minutes
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Thin coconut milk Canned or frozen coconut milk may be used for this curry, but it will be thicker and heavier than the milk you prepare yourself.

Featured in: FOOD; SINGAPORE'S CUISINE REALLY TAKES A POUNDING

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Ingredients

Yield:3 cups thin coconut milk

  • Canned or frozen coconut milk

Ingredient Substitution Guide

Preparation

  1. Step 1

    To prepare thin coconut milk, cut the white coconut meat into coarse slices and combine with three cups of water in a blender or food processor. Blend until you have a fibrous liquid.

  2. Step 2

    Squeeze the liquid through fine cheesecloth. Discard the pulp. Coconut milk may be kept safely for a few days in the refrigerator, or may be frozen.

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Comments

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Juanan Ruiz

Don't discard the pulp!!!
Use it to make cookies or add it to porridge.

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