Coconut milk is one of the most basic ingredients for most of the Kerala curry dishes and sweets. It is the liquid we extract from grated coconut. It is excellent for giving a thicker consistency to curries.
Coconut milk can be made using freshly grated coconut or refrigerated grated coconut. Coconut milk powder is also widely available but it does not taste as good as the freshly prepared one.
Also, it is best to be prepared and consumed on the same day itself.
- 1 cup grated coconut
- 2 1/2 cup water
- Electric mixer
Take the grated coconut in a mixer and add 1 1/2 cup water to it. If you are using refrigerated grated coconut, please add hot water to the mixer and mix it.
Once done, strain the mixture using a strainer. This would be the first milk. This milk is generally of thicker consistency.
Once add the strained mixture to the mixer and add 1/2 – 1 cup water depending on how much consistency you want. Mix and strain again. This is the second milk which will be thinner. You can repeat the process to get thinner third milk too.
Delicious coconut milk is ready.
The second milk is generally used while cooking and the first milk is added at the end to get thicker consistency for the gravies.