SkafsFood

Coconut Milk and Cream Recipe

Coconut Milk and Cream
Servings: 4

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Coconut Milk and Cream. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Coconut Milk and Cream in your home. Then, follow these steps below to serve Coconut Milk and Cream for your family or friends.

Ingredients

  • 1/2 2% low-fat milk

  • 4 coconut

  • 1/2 2% low-fat milk

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Coconut Milk and Cream in your home by yourself.

Directions: How to Make Coconut Milk and Cream

  1. To open a coconut: Preheat the oven to 375 degrees F. Place the coconut onto a folded towel set down in a large bowl. Find the 3 eyes on 1 end of the coconut and using a nail or screwdriver and hammer or meat mallet, hammer holes into 2 of the eyes. Turn the coconut upside down over a container and drain the water from the coconut. Store the water in an airtight container in the refrigerator for up to a week. Place the coconut onto a 1/2 sheet pan and bake in the oven for 15 minutes. Remove from the oven. The coconut should have cracked in several places. Using an oyster knife or other dull blade, separate the hard shell from the brown husk. Using a serrated vegetable peeler, peel the brown husk from the coconut meat. Rinse the coconut meat under cool water and pat dry. Break the meat into 2 to 3-inch pieces. With the grater disk attached to a food processor, grate the coconut., For the milk:

  2. Place 2 ounces of the coconut into a small mixing bowl and pour over the boiling milk. Stir to combine. Cover tightly and allow to sit for 1 hour. Transfer the mixture to the carafe of a blender and process for 1 minute.

  3. Place a tea towel over a mixing bowl and carefully pour the mixture into it. Gather up the edges and squeeze until all of the liquid has been removed. Discard the coconut. You may use the milk immediately or store in the refrigerator for up to 2 days.

  4. For the cream:, Repeat the same procedure as above only using 4 ounces of freshly grated coconut.

So that brings us to the end of this special Coconut Milk and Cream recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!

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