Coconut milk is easy to extract at home. It is commonly used in many Indian dishes. Getting coconut milk from a coconut requires some processing. Traditionally, we prepare coconut milk at home by adding little warm water to the grated coconut. Coconut milk is very good for health also.
While coconut milk is high in saturated fat, it is much healthier than other saturated fat products, and the fat is easily metabolized by the body. Coconut milk also offers some particular health benefits. It is anti-carcinogenic, anti-microbial, anti-bacterial, and anti-viral.
I prefer making coconut milk at home, since it is preservative free and healthy. Fresh, homemade coconut milk is also richer in vitamins, food enzymes and nutrients than coconut milk from a tin. Indeed, fresh coconut milk contains three times as much vitamin C as canned coconut milk and is richer in thiamin, niacin, vitamin B6, folate and panthothenic acid. Moreover, fresh raw coconut milk contains vitamin E, a heat-sensitive, fat-soluble vitamin that is otherwise absent in canned coconut milk.
|Grated coconut||-1 ½ cup|
|Warm water||– 1 to 2 cups|
- Take the grated coconut and add 1 cup of warm water and grind it nicely.
- Strain the ground coconut using a strainer or muslin cloth. Press it with a ladle or squeeze to extract as much milk as possible.
- This is the first Coconut milk or the first extract.
- It will be thick. Keep this first extracted milk aside.
- Now add 1 more cup of warm water to the already ground coconut and grind it again nicely.
- Again strain the ground coconut with a strainer and get the milk.
- The milk extracted now is the second extract/second milk (rendam pal) which is thinner than the first.
- You can add more water and grind the already ground coconut and extract the third milk which is even more thinner than the second milk.