Kannamma Cooks

Collection of Tamil Nadu Recipes , Tamil Cuisine, Kongunad Recipes. Easy Vegetarian and Non Vegetarian dishes with step by step pictures.

  • Home
  • Recipes
  • Kongunad Recipes
  • KC Videos
  • About
  • Contact
  • Buy Online

search the site

Coconut Milk Recipe, Homemade Coconut Milk From Scratch

October 25, 2015 by Suguna Vinodh 5 Comments

Jump to Recipe·Print Recipe

home-made-coconut-milk-from scratch

Recipe for homemade coconut milk from scratch. A basic essential ingredient used in a lot of Indian curries.

Coconut milk is one of the basic ingredients used in a lot of South Indian curries. Canned coconut milk is gaining popularity in the south Indian kitchens, but the flavour of the fresh pressed coconut milk is divine. With a good heavy duty blender, home made coconut milk can be made within 10 minutes. Here is how to do home made fresh pressed coconut milk from scratch.

First Pressed Coconut Milk – Thick Milk
Take one whole coconut and remove the coconut meat and set aside. Grind it with 1.5 cups of water in a blender for 2 minutes to a smooth paste. Pass the ground coconut paste through a colander/strainer and squeeze all the liquid. The liquid you get is the first thick milk. Set aside separately. First pressed milk is generally not heated as its very delicate and may curdle easily. Its added to the curries at the end of cooking.

First-Pressed-Milk

Second Pressed Coconut Milk
Add another 1.5 cups of water to the coconut dregs and run it again in the heavy duty blender for 2 minutes. Pass the ground mixture again through a colander/strainer and squeeze all the liquid. The liquid you get is the second light milk. Set aside separately.

Second-Pressed-Milk

Third Pressed Coconut Milk – Final Milk 
Add another 1 cup of water to the coconut dregs and run it again in the heavy duty blender for 2 minutes. Pass the ground mixture again through a colander/strainer and squeeze all the liquid. The liquid you get is the third light milk. Set aside separately. Discard the coconut dregs after extracting the third milk.

Third pressed coconut milk

You can store the coconut milk in the fridge for upto a day.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
home-made-coconut-milk-from scratch

Homemade Coconut Milk From Scratch


★★★★★

5 from 1 reviews

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 3 cups 1x
Print Recipe
Pin Recipe

Description

Recipe for homemade coconut milk from scratch. A basic essential ingredient used in a lot of Indian curries.


Scale

Ingredients

  • 1 whole Coconut
  • 4 cups water

Instructions

First Pressed Coconut Milk – Thick Milk

  1. Take one whole coconut and remove the coconut meat and set aside. Grind it with 1.5 cups of water in a blender for 2 minutes to a smooth paste. Pass the ground coconut paste through a colander/strainer and squeeze all the liquid. The liquid you get is the first thick milk. Set aside separately. First pressed milk is generally not heated as its very delicate and may curdle easily. Its added to the curries at the end of cooking.

Second Pressed Coconut Milk

  1. Add another 1.5 cups of water to the coconut dregs and run it again in the heavy duty blender for 2 minutes. Pass the ground mixture again through a colander/strainer and squeeze all the liquid. The liquid you get is the second light milk. Set aside separately.

Third Pressed Coconut Milk – Final Milk

  1. Add another 1 cup of water to the coconut dregs and run it again in the heavy duty blender for 2 minutes. Pass the ground mixture again through a colander/strainer and squeeze all the liquid. The liquid you get is the third light milk. Set aside separately. Discard the coconut dregs after extracting the third milk.
  • Category: Basics
  • Cuisine: South Indian

Did you make this recipe?

Tag @kannammacooks on Instagram and hashtag it #kannammacooks

 

← Previous Post Corn Cutlet, How to make Corn Cutlet
Next Post → Mutton Kuzhambu, Perur Athama’s Coimbatore Style Mutton Kuzhambu (Mutton Curry)

Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

Connect With Me : FacebookInstagramTwitter

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Clem says

    January 13, 2020 at 5:13 pm

    Do You Have a recipe book . My Fiance is in Kerala … and I know she is going to enjoy the cuisine from that part of the country .

    Reply
    • Suguna Vinodh says

      January 14, 2020 at 4:15 pm

      Hi Clem,
      We do not have a book yet.

      Reply
  2. N.Balakrishnan says

    December 12, 2018 at 12:34 am

    Hi madam.my name is N.Balakrishnan.im fro madurai.im a south indian cook in residency.chennai.Thanks for the recipe

    Reply
  3. Mehzabin says

    February 23, 2017 at 10:45 am

    Thanks for the recipe, I am a Gujarati and I don’t know anything about South Indian food so it might sound silly but All the three Milks should be kept separately? and which one should be used in curries?

    ★★★★★

    Reply
    • Suguna Vinodh says

      February 24, 2017 at 10:14 am

      The second and third milk is used to simmer curries. First milk is very delicate and added at the last. The use of milks depends on the recipe.

      Reply

Download our App today!!!

Android app
iOS app

HEY! NICE TO MEET YOU HERE!

I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

Categories

  • Air Fryer Recipes (13)
  • All Day Breakfast (19)
  • Appetizers / Tea Time snacks (89)
  • Asian Flavors (34)
  • Baking (52)
  • Basics (13)
  • Biryani (25)
  • Bread / Buns / Quiche (18)
  • Brownies/Blondies (2)
  • Cakes / Pastries / Tart (18)
  • Chettinad Recipes (37)
  • Chicken Recipes (49)
  • Cookies / Biscuits (10)
  • Dal/lentil Recipes (70)
  • Dips, Salsa, and Sauces (6)
  • Dumpling / Kozhukattai / idiyappam Recipes (19)
  • Egg Dishes (26)
  • Equipment (1)
  • Fish / Seafood Recipes (42)
  • Gluten Free (4)
  • Healthy zero oil snacks (2)
  • Home Improvement (1)
  • Home Remedy (4)
  • Hong Kong Life (3)
  • Idli-Dosa-Paniyaram varieties (46)
  • Indian Recipes (523)
  • Italian-Continental (18)
  • Juices / Mocktail (5)
  • Kitchen How to's (13)
  • Kongunad Recipes (93)
  • Kurma Dishes (46)
  • Lunch Box Ideas (28)
  • Masala Powder/Chutney Powder/Pastes (16)
  • Middle Eastern Recipes (4)
  • Millet Recipes (17)
  • Misc (33)
  • Movie/Celebrity Inspired Recipes (4)
  • Muffins (5)
  • Mutton Recipes (22)
  • Non Veg Recipes (108)
  • North Indian Gravies (15)
  • OPOS / Easy Cooking / 10 minutes cooking (25)
  • Pachadi Recipes (1)
  • Parotta (3)
  • Pickles (3)
  • Poriyal – Stir-fry (59)
  • Rasam Varieties (15)
  • Recipes (632)
  • Research work (2)
  • Rice Dishes (43)
  • Roti / Chapati / Paratha (14)
  • Salad (3)
  • Sandwiches & Burgers (10)
  • Soups and Broth (21)
  • South Indian Chutney (58)
  • South Indian Kulambu / Sambar (55)
  • Sweets and Desserts (46)
  • Tea / Coffee (8)
  • Tips and Tricks (5)
  • Travel (3)
  • upma / kali (4)
  • Whole Grain Vegan Recipes (21)

Archives

SEARCH Categories

(c) Copyright 2021 Kannamma Cooks | Privacy Policy | Hosting and Customization by Best Hosting And Design