Ingredients for servings:

coconut

1

Medium coconut, about 1½ pounds

coconut_milk
 

1½ Cups

Coconut water from that coconut

water

2 to 3 cups

Hot water

  1. 1 medium coconut, about 1½ pounds

  2. 1½ cups coconut water from that coconut

  3. 2 to 3 cups hot water


Instructions:

  1. Shred or grate the coconut meat; you should have about 3½ to 4 cups. Place it in a blender with the coconut water and about 1 cup of the hot water. Blend for 1 minute. Pour into a cheesecloth-lined colander over a bowl and press to extract all of the milk from the coconut meat. Return the coconut meat to the blender and repeat with the remaining 2 cups of hot water. Add the milk from this pressing to the first one. Repeat with extra hot water if necessary, to yield a total of 4 cups of coconut milk. Discard the coconut meat and put the prepared coconut milk aside in the refrigerator for the preparation of the rice.

    Note: Coconut milk is perishable; keep fresh coconut milk and open cans in the refrigerator.

    coconuts

    coconuts1

    coconuts2

    coconuts3





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Hi, I'm Chef Pachi

Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition

...& the Science of Food

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