Do you have a great recipe for unsweetened coconut milk?

Answer 1

Homemade Coconut Milk

1 1/2 cups water
7/8 cup dry unsweetened shredded coconut


In a medium-size kettle, heat the water, but do not bring it to a boil.

Place the coconut in a blender and add 1 cup of the hot water.

Blend for 2-3 minutes.

Place a colander in a bowl and line the colander with 4 thicknesses of cheesecloth.

Pour the blended coconut mixture into the cheesecloth and twist to extract the milk, letting the milk go into the bowl.

Return the coconut pulp to the blender and add the remaining 1/2 cup of hot water. Blend for 1-2 minutes, strain and press through the cheesecloth into the bowl.


Makes about 1 cup

Answer 2

2 3/4 cups water
2 cups dried unsweetened coconut

In a medium saucepan, combine water and coconut; bring to a boil.

Reduce heat; cover and simmer 10 minutes.

Pour into a blender; securely attach lid and process for 1 minute. Be careful—begin at the lowest speed and gradually increase to high.

Strain liquid through a very fine sieve or any sieve that has been lined with a double thickness of cheesecloth. Cool to room temperature.

Cover and refrigerate for up to a week.


*Edit: You did not specify that you wanted recipes made with unsweetened coconut milk.

You asked for a recipe for unsweetened coconut milk, so I assumed you wanted to know how to make it.

Answer 3

Take a fresh coconut, knock holes in the "eyes" with a hammer and nail, then drain into a cup or bowl.

Answer 4

I didn't know if you wanted sweet or savory...so I put both down. I got these from my notes from culinary arts school...hope you like!

Thai Mussels
6 servings

INGREDIENTS:
5 pounds fresh mussels, scrubbed and debearded
1/3 cup fresh lime juice
1 (13.5 ounce) can unsweetened coconut milk
1/3 cup dry white wine
1 1/2 tablespoons Thai red curry paste
1 1/2 tablespoons minced garlic
1 tablespoon fish sauce
1 tablespoon white sugar
2 cups chopped fresh cilantro

DIRECTIONS:
1. In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to a boil over high heat. Boil for 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
2. Remove from the heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.

Gold Coco-almond Muffins
12 servings

INGREDIENTS:
1 1/2 cups all-purpose flour
1 cup shredded coconut
1/2 cup white sugar
1/3 cup chopped toasted almonds
1 1/2 teaspoons baking powder
3/4 teaspoon orange zest 1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsweetened coconut milk
1/4 cup orange juice
1/4 cup extra virgin olive oil
1 teaspoon vanilla extract

DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
2. In a large bowl, mix flour, shredded coconut, sugar, almonds, baking powder, orange zest, baking soda, and salt.
3. In a medium bowl, whisk together coconut milk, orange juice, olive oil, and vanilla extract. Pour into the flour mixture, and stir until just blended. Transfer to the prepared muffin pan.
4. Bake 15 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean. Turn onto a wire rack to cool before serving.

Coco-Chicken Curry
4 servings

INGREDIENTS:
2 tablespoons vegetable oil
1 white onion, chopped
2 cloves garlic, crushed
1 pound skinless, boneless chicken breast
halves - chopped 1 small head cauliflower, chopped
2 1/2 tablespoons yellow curry powder
1 teaspoon garlic salt (optional)
1 (14 ounce) can unsweetened coconut milk
1/3 cup chicken stock

DIRECTIONS:
1. Heat the oil in a skillet over medium heat. Stir in the onion and garlic, and cook until tender. Mix in the chicken, and cook 10 minutes, or until juices run clear.
2. Mix the cauliflower, curry powder and garlic salt into the skillet. Pour in the coconut milk and chicken stock. Season with salt and pepper. Reduce heat to low. Continue cooking, stirring occasionally, 30 minutes.

Hope one of these suits your fancy...not sure what you had in mind.

BT

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Answer 5

Maggie, mine isn't precisely what you're finding for yet I quite have a bean and potatoe stew that i admire: 6 cut back up potatoes 3 Cups Mung/Moong beans **I prefer to sprout them and get the organic supplementations one million cup Brown Rice Celery - as much as you like 2 cups coconut milk or soy 2 cups eco-friendly/english peas one million/4 cup of Greek seasoning, or italian works nicely. i might initiate with 0.5 that then upload extra if it demands it. 2 spoons Season Salt one million/4 Cup Powdered Vegetable Protien or TVP one million/2 Teaspoon of black pepper 3 stable dashes of Rice Vinegar or pro vinegar I upload hen inventory/ you ought to upload water, or veggie broth frequently some cups. extremely you're in basic terms finding to get the stew to the consistancy you like. prepare dinner the potatoes and rice till finally 3/4 achieved. If the mung beans are cooked then upload them. If no longer you will upload them approximately quarter-hour after boiling potatoes. Throw in each and every thing else and upload water till finally you're pleased with the consistancy. warmth to a rolling boil, then simmer for perhaps 10 minutes or till you get hungry. **This soup is widespread chilly or warm!

Answer 6

hope these recipes help...
http://www.recipezaar.com/recipes.php?categ=coconut&q=unsweetened%20milk

Answer 7

i was almost to give you the recipe for cocopie but that needs to sweetenup the milk, so surely the only best way i can think of to give justice to it is cool it and drink up

Answer 8

you can try putting it in curry meals...