Good bye canned coconut milk – hello REAL COCONUT MYLK. This mylk or cream is a true kitchen superstar. You can absolutely taste the difference and the best thing, you also get to drink the water while whipping it up. Who doesn’t like to volunteer for this?
Meat of ½ a fresh coconut
2 cups water
Add all the ingredients to a blender and blend until smooth (1-2 mins).
Strain through a nut milk bag if you prefer.
Use this coconut cream in your next curry – you will definitely taste the difference. It is way better than the conveniently canned alternative.
If you would like to have a coconut milk, simply dilute with 2 additional cups of water.
The difference between coconut cream, coconut milk and light coconut milk is the water content. Often all three cost the same, hence I opt for the coconut cream. To turn a store bought coconut cream into milk, simply mix it half & half with water. If you are after a light version, mix 3 parts water with 1 part coconut cream. Fine-tune a little bit until you find your perfect ratios depending on your taste and the brand you’re using.