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Homemade Coconut Milk
Homemade Coconut Milk

Before you jump to Homemade Coconut Milk recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Save Money In The Kitchen.

Until fairly recently anyone who portrayed concern about the destruction of the environment raised skeptical eyebrows. Those days are over, and it looks like we all recognize our role in stopping and possibly reversing the damage being done to our planet. The experts are agreed that we cannot change things for the better without everyone’s active contribution. This needs to happen soon and living in ways more friendly to the environment should become an objective for every individual family. Keep reading for some ways to go green and save energy, generally in the kitchen.

A lot of electricity is actually consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. In case you can get a new one, they use about 60% less than the old models that are more than ten years old. Maintaining the temperature of the fridge at 37F, along with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. Another way to save electricity is to keep the condenser clean, because the motor won’t have to run as often.

From the above it should be obvious that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is reasonably uncomplicated to live green, of course. Typically, all it requires is a little bit of common sense.

We hope you got insight from reading it, now let’s go back to homemade coconut milk recipe. You can have homemade coconut milk using 2 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Homemade Coconut Milk:
  1. You need 1 whole Coconut
  2. Provide 4 cups water
Instructions to make Homemade Coconut Milk:
  1. Take one whole coconut and remove the coconut meat and set aside.
  2. Grind it with 1.5 cups of water in a blender for 2 minutes to a smooth paste.
  3. Pass the ground coconut paste through a colander/strainer and squeeze all the liquid.
  4. The liquid you get is the first thick milk. Set aside separately.
  5. First pressed milk is generally not heated as it's very delicate and may curdle easily.
  6. It's added to the curries at the end of cooking.
  7. 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.
  8. Pass the ground mixture again through a colander/strainer and squeeze all the liquid.
  9. The liquid you get is the second light milk. Set aside separately.

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