Coconut Milk

By Craig Claiborne

Published May 16, 1987

Rating
5(5)
Comments
Read comments

Featured in: SUMMER TREAT; PLANNING THE PICNIC

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:Three-quarters of a cup

  • 1 cup dried unsweetened coconut

Ingredient Substitution Guide
Nutritional analysis per serving

5 grams carbs; 140 calories; 1 gram monosaturated fat; 12 grams saturated fat; 14 grams fat; 3 grams fiber; 8 milligrams sodium; 1 gram protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Place the coconut in a food processor or blender. Add one and one-quarter cups of hot tap water. Blend until the coconut is finely pulverized, about 30 seconds.

  2. Step 2

    Pour the liquid through a fine sieve into a bowl. Press and squeeze with your fingers to extract the excess liquid. This is the coconut milk.

Tip

  • Canned unsweetened coconut milk is available at most Thai grocery stores in the 12-ounce or 14-ounce size. One good brand is Stanfood.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
5 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

or to save this recipe.