COCONUT MILK AND CREAM
Provided by Alton Brown
Categories dessert
Time 1h40m
Yield 1/2 cup each milk and cream
Number Of Ingredients 5
Steps:
- For the milk:
- 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. 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.
- For the cream:
- Repeat the same procedure as above only using 4 ounces of freshly grated coconut.
CREAMY COCONUT MILK
Make and share this Creamy Coconut Milk recipe from Food.com.
Provided by mielhollinger
Categories Beverages
Time 10m
Yield 1 cup
Number Of Ingredients 2
Steps:
- In a blender or food processor, puree the water and coconut until well incorporated.
- Strain out the coconut bits and chill.
Nutrition Facts : Calories 280.7, Fat 27.4, SaturatedFat 24.3, Sodium 20.5, Carbohydrate 10.1, Fiber 6.9, Sugar 3.1, Protein 2.9
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- 1. In a large bowl, combine shredded coconut with 4 cups of hot (not boiling) water. Let the mixture sit until the coconut softens and the water has cooled to room temperature, about 10 minutes.
- 2. Transfer the coconut-water mixture to the bowl of a food processor or blender and blend on high until the liquid is opaque, and the coconut has broken down, about 1 minute.
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