November 28, 2016

Homemade Coconut Milk & How to store them for longer use !!!


Coconut milk is extracted from the coconut meat & water.  This milk is sold canned for use in Thai & Asian Cuisine or for flavouring desserts.  Homemade coconut milk is soo easy to make & taste great in smoothies, curries and kheer.  We can store the coconut milk for 4 days in the fridge and for longer used I generally freeze it.  Coconut milk is a nutritious beverage for kids as well.


Ingredients :

  1. Shredded coconut - 1 medium sized
  2. Water - 1 1/2 cups Plus 1 cup Plus 1 cup
Method :

1.   Blend together shredded coconut and 1 1/2 cups of water for 3 mins on high.  Strain the coconut milk and this is thick & creamy coconut milk.  Save the grounded coconut.

2.   Add one more cup to the coconut again.  Blend them again and strain them for thin coconut milk.  

3.   Repeat the step again with another cup of water.  This is third thin coconut milk.


Usage:

1.   Thick coconut milk can be used for making curries / graves / Biryani / Pulav.

2.   I use thin coconut milk for making kheer / payasam / smoothie / milkshake.

3.   I use the third thin coconut milk for my baby food.


How to Store :


1.  Transfer the coconut milk to a plastic storage container. Seal the container with a tight-fitting lid.
2.  Store the coconut milk in the refrigerator for four to six days. For long-term preservation, store the coconut milk in the freezer for up three months.
3.  Thaw frozen coconut milk in the refrigerator for 24 hours before using it.
4.  Stir the milk to recombine it immediately before use. A thick layer of milk rises to the surface during both refrigeration and freezing.
Enjoy !!!

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