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Homemade Coconut Milk
Homemade Coconut Milk

Before you jump to Homemade Coconut Milk recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

The benefits of healthy eating are today being given more publicity than ever before and there are good reasons why this is so. Poor diet is a contributing factor in diseases such as heart disease and high blood pressure which can place a drain on the economy. There are more and more campaigns to try to get people to adopt a more healthy way of living and all the same it is also easier than ever to rely on fast, convenient food that is not good for our health. A lot of people typically think that healthy diets require much work and will significantly alter the way they live and eat. In reality, though, merely making some modest changes can positively impact daily eating habits.

One initial thing you can do is to pay close attention to the choices you make when you’re shopping because you probably choose many food items out of habit. As an example, if you have cereal for breakfast, do you ever look to see what the sugar and salt content is before getting it? A good healthy option can be porridge oats which have been found to be great for your heart and can give you good sustainable energy at the start of the day. If you’d rather not eat oatmeal on its own, try adding fresh fruits that have other healthy nutrients and as such, one simple change to your diet has been achieved.

All in all, it is easy to begin to make healthy eating a regular part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to homemade coconut milk recipe. You can cook homemade coconut milk using 2 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to cook Homemade Coconut Milk:
  1. Provide 1 whole Coconut
  2. You need 4 cups water
Steps to make Homemade Coconut Milk:
  1. Take one whole coconut and remove the coconut meat and set aside.
  2. Grind it with 1.5 cups of water in a blender for 2 minutes to a smooth paste.
  3. Pass the ground coconut paste through a colander/strainer and squeeze all the liquid.
  4. The liquid you get is the first thick milk. Set aside separately.
  5. First pressed milk is generally not heated as it's very delicate and may curdle easily.
  6. It's added to the curries at the end of cooking.
  7. Second Pressed Coconut Milk - Add another 1.5 cups of water to the coconut dregs and run it again in the heavy duty blender for 2 minutes.
  8. Pass the ground mixture again through a colander/strainer and squeeze all the liquid.
  9. The liquid you get is the second light milk. Set aside separately.

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