The Thai kitchen uses coconut milk for a lot of dishes, like curries, sweets and so on. And because we have the coconut trees here on the premises in Paksong, it is easy for us to make our own coconut milk. Fresh and delicious! For our kitchen and for our guests as a great alternative for cow milk!
Coconut milk
Prep time: 10 minutes Total time: 30 minutes Serves: (depends on the size of your coconut)
INGREDIENTS
1 coconut
1 1/2 2 cups of water
EQUIPMENT
Blender
Cheesecloth
Measuring cups
Bottle or jar
PREPARATION
Sterilize your bottle or jar (hot water)
METHOD
Crack open the coconut using a hammer and split it into two.
Carve the coconut meat out of the nut (we have a special tool for this). You can place it in the oven about 10 minutes at 180°Celsius to loosen up the flesh off the shell.
Chop the coconut meat, add water and blend until a fine consistency.
Use a cheesecloth, sieve the mixture and squeeze really tight to extract all the milk.
Pour in your jar or bottle and store in the fridge until use
The coconut mass that you have as a by product does not have a lot of flavor, but it still can be roasted and used as part of home made granola..
This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.
Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!
A MEAL WITH A VIEW.
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