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.
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.
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.
You can store the coconut milk in the fridge for upto a day.
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Homemade Coconut Milk From Scratch
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 3 cups 1x
Description
Recipe for homemade coconut milk from scratch. A basic essential ingredient used in a lot of Indian curries.
Ingredients
- 1 whole Coconut
- 4 cups water
Instructions
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.
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.
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.
- Category: Basics
- Cuisine: South Indian
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 .
Hi Clem,
We do not have a book yet.
Hi madam.my name is N.Balakrishnan.im fro madurai.im a south indian cook in residency.chennai.Thanks for the recipe
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?
★★★★★
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.