Coconut Milk From Dried Coconut
|Flaked coconut/1 cup packaged grated coconut and 1 cup milk||1 1⁄3 Cup (21.33 tbs)|
|Milk||1 1⁄3 Cup (21.33 tbs)|
Combine ingredients and simmer over low heat, stirring occasionally, until mixture foams, about 2 minutes; strain.
Use in curry sauce or other recipes that call for coconut milk or chill and serve as a beverage.
You can also use an electric blender to make coconut milk.
To do so, place in blender, blend until coconut is pulverized, about 15 seconds.
Pour into saucepan and simmer over low heat, stirring occasionally, until mixture foams, about 2 minutes.
Strain through double thicknesses of cheesecloth.
Makes 1 cup coconut milk.
To use remaining coconut flakes, return coconut to saucepan.
Add 3 tablespoons butter and 2 tablespoons confectioners' sugar.
Stir over low heat until well blended.
Spread coconut thinly on shallow baking pan.
Place in moderate oven (350°F.) and toast for 25 minutes, or until delicately browned.
Serve as accompaniment to a curry dish, or use as a garnish.