Coconut milk cooking recipe. Coconut milk

Coconut milk recipes are primarily related to Asian cuisine. Those who have been to the islands of Thailand, India, Sri Lanka, Vietnam know for sure that most of the national dishes are prepared with homemade coconut milk.

This feature is associated not only with the taste preferences of the aborigines. Lactose intolerance is the main cause.

Therefore, if you are looking for a delicious new recipe with hazelnut cream, pay attention to the daily diet of Asians, where all the ingredients of the dish will be ideally combined with coconut and spices.

Homemade coconut milk

Few people know, but a dairy product can be easily prepared at home.

The pulp of a ripe nut is crushed into small shavings, then poured with water, well pressed and squeezed by hand: this way you get fresh coconut milk! With it, you can cook a lot of unusual and interesting dishes or use it to replace animal dairy products.

Classic dishes: lentil or pumpkin curry (Sri Lanka), masala (India), tom yam soup (Thailand), agar-agar jelly (Japan). And also rice dessert, pudding, sweet pastries, ice cream, various vegetable side dishes, cereals, soups - all prepared on the basis of vegetable milk.

Most of the recipes are accompanied by a photo step by step, for your convenience.

Do you have any coconut milk left and don't know how you can use it? Here are 9 tips to help you not only keep your coconut milk longer, but also use it as a highlight in your meals. Both natural and canned coconut milk will work, or you can from coconut.

Freeze coconut milk

Coconut milk is a fairly perishable product. Pour it into an ice cube tray and place it gently in a plastic bag to preserve the flavor. When the cubes are frozen, transfer them to a plastic bag and place in the freezer. Reach out as needed.

Cool the tea or make ice cream

You can add coconut cubes to fruit juice or herbal tea to cool it down for a beautiful effect. You can use these cubes when cooking.

Substitute for regular milk

Thicken coconut milk for use in baked goods, icing, or milk drinks instead of regular milk. To do this, add sugar to the coconut milk to taste (about 2 tablespoons) and simmer over low heat for an hour or until it thickens and halves (remember to stir occasionally).

Cool and creamy

Use natural creamy coconut milk for lean soups that can be served hot or cold. Or pair, for example, cauliflower, zucchini, parsnips, or zucchini with coconut for sweetness and texture. Add the juice of squeezed lemon (and you can not be afraid that the milk curdles, it's coconut!).

Gluten free

Plain pancakes for lunch are boring! Then maybe pancakes with coconut milk? Try making vegan gluten-free pancakes using coconut milk instead of regular milk and let the tropical flavor fill you.

Lightness and aroma

Want something special, light and flavorful for breakfast ... Make a light vegetarian smoothie with coconut milk, berries and ripe bananas (you can add a handful of toasted coconut or oatmeal for texture if you like).

Whipped coconut cream

Use them instead of regular cream. Airy whipped cream is easy to make: Scoop up the thickest part of the coconut milk that forms at the top of the container, add something sweet to taste, then whisk into the airy mass with a hand mixer.

Perfect baking

Add coconut milk to caramel sauce or heated chocolate to decorate with it on baked goods, ice cream or cookies. Or, add it to cookies for flavor and flavor.

Cocktail time

If you like pina colada, mix frozen coconut cubes with dark rum and pineapple juice. Or add cubes to your orange juice and vodka or coffee liqueur for an authentic tropical cocktail.

Coconut Milk Is An Essential Thing During Lent

D For the time being, no one had even heard of coconut milk in our country. But lately, due to the fact that more and more people are trying to fast, coconut milk has become an indispensable product in the preparation of meals while abstaining from animal products. By the way, it will be said that in some countries, people are not at all familiar with dairy products. This applies primarily to Thai cuisine. Here, coconut milk and coconut cream are used for stewing and cooking. Coconut milk is obtained by grating the pulp of a coconut, mixing it with water and squeezing through cheesecloth.

Coconut milk is a sweet, milky white culinary base derived from the pulp of a ripe coconut. The color and rich taste of milk can be attributed to its high oil and fat content. In Malaysia, Brunei and Indonesia, coconut milk is called santan, and in the Philippines it is called gata. It should not be confused with coconut water (coconut juice), a natural liquid that forms naturally within a coconut.

Also called "Asian cream", coconut milk is obtained by squeezing the pulp of a coconut and, due to its low calorie content, it is an alternative to cream. Coconut milk is used in stews, sauces, and soups. Shake well before use. An opened can of coconut milk can be stored in the freezer.

Coconut milk, the liquid found in the cavity of an unripe coconut tree. 5-6 months after flowering, up to 0.5 liters of a sour-sweet liquid (coconut water) accumulates in the cavity of the developing fruit, which is used to quench thirst. As the nut ripens, the fat content in the liquid increases, it turns into an emulsion, similar to cow's milk and replacing it in the food of the local population.

There are two stages of coconut milk: thick and thin. Thick coconut milk is made directly by squeezing the grated coconut pulp through cheesecloth. The squeezed coconut pulp is then soaked in warm water and squeezed a second or third time to obtain liquid coconut milk. Thick milk is used mainly in desserts and fatty dry sauces. Liquid milk is used in soups and various dishes. Eastern countries usually do not distinguish between the one and the other, as fresh coconut milk is generally not common and most shoppers purchase canned coconut milk. Canned coconut makers typically mix thick and liquid milk and add water as a filler.

Coconut milk contains about 27% fat, 6% carbohydrates, and 4% protein. Coconut milk promotes active fixation of water in cells, it is rich in amino acids that actively capture water in the intercellular space and fix it in cells. Also, coconut milk is rich in vitamins (B1, B2, B3, C).
Regular consumption of coconut milk, as recently found by Indian experts, has a beneficial effect on heart activity. This discovery may be useful for our "hearts", at least for residents of big cities, because coconut milk is now sold in any decent supermarket.

And milk is crushed ripe pulp, and not at all the liquid drained from it. The taste of coconut milk and its consistency directly depend on the number of pressing. The first pressing product has a pleasant sweet taste and delicate aroma.

The chemical composition, harm and benefits of coconut milk

Coconut milk is not just an incredibly tasty product, it is a very healthy treat. So, it contains a rich vitamin and mineral complex. Coconut is rich in vitamins B, C, E, PP, K, elements such as zinc, selenium, iron, potassium, sodium, calcium, magnesium, phosphorus and manganese, amino acids and valuable fatty acids.

Nutritionists include a nut in the menu of low-calorie food, since the sugar in fruits is represented by fructose. Coconut milk dishes are very popular. Coconut contains no more than 5% vegetable proteins, and there are fats that are easily assimilated by the human body. This allows the product to be used with intolerance to animal components.

Health Effects of Coconut Milk

The harm and benefits of coconut milk is a frequent topic of discussion among scientists. The extract obtained from southern nuts has the following actions:

Southern coconut milk has a tonic effect. The natural product will fill the human body with strength after a hard day, remove fatigue, relieve depression and help restore excellent health.

Also, coconut milk, reviews of which, by the way, are also available from doctors, and purely positive, is recommended to be consumed during rehabilitation after undergoing a course of radiation and chemotherapy, after prolonged use of antibiotics. It normalizes the work of the intestines, bringing its microflora back to normal.

It should be noted that heat treatment of coconut milk does not deprive it of its high nutritional properties. For this quality in Europe this valuable product was called "tropical cream".

Harm of coconut milk

Despite its wonderful properties, coconut milk can sometimes be harmful. It can cause allergic reactions. In this case, its use in food is strictly contraindicated. Also, according to experts, people with individual fructose intolerance should limit or even exclude the intake of palm nuts.

The harm and benefits of coconut milk is a topic that worries many. Eating large amounts of it can lead to negative reactions from the digestive system. So, attacks of nausea, diarrhea and dizziness are possible. In some cases, people have increased blood pressure, heart rhythm disturbances, and decreased blood supply to organs.

You should be especially careful about canned milk. A natural product should contain only coconut and water. Milk with a lot of preservatives will be of little benefit. Expired product is also unacceptable to eat.

Coconut milk and shavings preparation

We will now look at how to make coconut milk at home. Fresh walnuts can be found in almost every grocery store. The resulting product is widely used in cooking for making soups and cocktails. You can also make an excellent dessert with milk.

First, punch a hole in the coconut shell. To do this, select the desired "eye". The liquid must be poured out, and only then the shell must be cracked. After the peel is peeled, we get a white fragrant pulp, which is needed to prepare milk. Rub the pulp on a medium grater. We put it in a container and fill it with boiling water. You need to take such an amount of water that it covers the mass a little. After half an hour, squeeze the grated nut with cheesecloth. The resulting liquid is the most valuable coconut milk, which can be stored in the refrigerator for a day.

The shavings remaining after spinning must be put on a baking sheet in the oven. Dry until tender - within half an hour. From one coconut, as a rule, you get a glass of milk and about two glasses of shavings.

Popular recipes with coconut milk

The dishes prepared using coconut milk are distinguished by an unrivaled aroma and amazing taste. The product will add a spicy aroma and tenderness to even the most common dish. The harm and benefits of coconut milk have been discussed by us earlier. And now we will give a few culinary recipes.

Chicken baked in coconut milk

To prepare this dish, we need the following ingredients:

chicken legs - 4 pcs.;

coconut milk - 2 cups;

onions - 2 heads;

vegetable oil - 1 tablespoon;

lemon juice - 1 tablespoon;

garlic - 2 cloves;

salt - 1 teaspoon;

seasonings.

Preheat the oven to 200 ° C. Thoroughly wash and dry the chicken legs. We cut them, separating the lower leg from the thighs. Mix the lemon juice with chopped garlic, pepper, fennel, coriander and cinnamon. We rub the meat with the resulting mixture and leave for half an hour. Finely chop the onion and fry it until golden brown. Add chicken legs to it and fry until cooked. Put the meat in a baking dish and fill it with coconut milk. We put the dish in the oven for 30 minutes. You can also always make a dessert from milk.

Shrimp in coconut milk

To prepare this aromatic and tasty dish, you will need:

shrimp - 1 kg;

coconut milk - 2 cups;

onions - 2 heads;

tomatoes - 2 pcs.;

olive oil - 2 tablespoons;

seasonings.

Peel the onions and cut into rings. Fry them in a pan in olive oil. Cut the tomatoes into small cubes and add to the onion. Simmer for 15 minutes.

Combine coconut milk with turmeric, pepper and saffron. Put the shrimp in the vegetable mixture. Salt to taste and fill with coconut milk. The ingredients are stewed with the lid closed for no more than 15 minutes. Can be served on the table. Bon Appetit!

There are other recipes as well. Coconut milk can be used in a wide variety of dishes.

Coconut milk is not at all the kind of liquid that you can drink by making a hole in the coconut. Coconut milk is a product obtained by processing the pulp of the fruit, turned into well-known shavings. And what is drunk from coconut is called coconut water.

What you need to know about coconut milk?

Coconut milk contains 15-25% fat. It is obtained by pouring hot water over the pulp or crushed copra and filtering it through cheesecloth. This produces a white, aromatic liquid similar to milk. We usually sell it in boxes and metal cans.

It is worth mentioning the medicinal properties of this product. First of all, it contains lauric acid which has powerful antiviral, antifungal and antibacterial properties.

Valuable in coconut milk and vitamins: C, E, group B, as well as trace elements: iron, selenium, calcium, magnesium, phosphorus. It contains fiber and protein.

Drinking coconut milk strengthens the immune system, has a beneficial effect on the skin condition, slows down the aging process, regulates digestion, helps reduce fever, relieves asthma, osteoporosis and kidney stones.

It is also a valuable product in terms of culinary possibilities. It is recommended for people who cannot afford cow's milk due to lactose intolerance.

100 g of coconut milk is 4 g of protein, 27 g of fat and 6 g of carbohydrates.

Liquid or Solid?

Good quality coconut milk should be velvety and white, not clear and whitish. It also does not hurt to study the composition before buying.

Due to storage in the refrigerator, milk solidifies - opening the can, we see a white mass instead of liquid. This is not scary, moreover, for some recipes this consistency is needed.

However, most often the product is still used in liquid form. How to get it back if the milk thickens? It's very simple: you need to dip the jar in a bowl of hot water for about 10-15 minutes. This process can be accelerated by placing the jar in an upright position in a vessel (the water in it should reach 2/3 of the milk height), open it and stir the melted mass with a spoon.

Self-made product

You can buy coconut milk, or you can make it yourself. In the latter case, all that is needed is grated coconut (both fresh pulp and ready-made shavings will do) and water. It is enough to fill a glass of shavings with water for several hours (or even better - for the whole night) and refrigerate. It is necessary that the shavings are thoroughly softened, soaked. The next day, they put it in a blender, add water (about 4 glasses) and beat everything until a homogeneous smooth mass. Healthy milk is almost ready. All that remains is to strain it through cheesecloth to get rid of the uncrushed pieces.

And here is an alternative way, using boiling water and hands instead of a blender.

• The shavings are placed in a blender, gently and slowly pour boiling water. Then mix and let the coconut puree cool.
• Holding the cheesecloth over a bowl, place the puree in it and squeeze.
• Pour the squeezed cake again with boiling water and repeat the extraction. And then 1-2 more times.

If you put coconut milk in the refrigerator, then within 24 hours the coconut milk and coconut cream will be separated (into a thinner and thinner part). If you then shake the liquid, then it will resemble liquid sour cream.

Coconut inspiration

1. Coconut milk is great for all kinds of cocktails, shakes, smoothies. It is very tasty in combination with other milk (plant-based milk is also best) and yogurt.
2. Milk forms an excellent combination with fresh fruit. The drink can be sweetened, and not only with sugar, but also with honey, stevia, agave syrup, etc. This cocktail tastes best cold, served with ice cubes.
3. Not everyone knows that coconut milk can be whipped like cream. This will require a product in the form of a thickened mass. To obtain the desired consistency, the vessel with the drink must be placed in the refrigerator the night before. Such milk must be transferred to the mixer bowl and whipped. Note: if part of the chilled drink has a watery consistency, it is not drained, but whipped along with the rest of the mass. At the end of the process, you can add powdered sugar to taste. Whipped coconut milk will be an interesting addition to cakes, pastries with cream, desserts.
4. Nothing enhances the flavor of a creamy soup like velvety coconut milk! It is a great substitute for sour cream. The thick product will thicken the soup and help it acquire an original flavor. It goes especially well with tomato soup. A good idea is to add coconut milk to soup made from lentils, beets, cauliflower, pumpkin, carrots, broccoli, asparagus, etc. It is added at the end of cooking.
5. In oriental cuisine, this coconut product is used as one of the main additives to curries. Some people like to cook seafood in milk, especially shrimp - they acquire an interesting flavor. They are then served with pasta or rice.

   

6. Coconut milk is also suitable for preparing a side dish typical for our latitudes. It is enough to add a small amount of it to mashed potatoes (with the addition of butter and salt) to create a very interesting dish to taste.
7. Coconut milk will be the highlight of cakes or muffins. Just 100 ml is enough to prepare baked goods with original taste. It is usually added along with other liquid ingredients to dry ingredients. And if you combine a few tablespoons of coconut drink with powdered sugar, you get a homemade cream with a very unusual taste.
   Vegans use this plant-based milk to make a special dessert called tofurniki (a vegan version of tofu cheesecakes).
8. Adding coconut milk will accentuate and change the flavor of the oatmeal or milk soup. Millet porridge will become the same delicacy if you add an exotic product to it at the end of cooking. In this case, it is good to serve it with fruits (fresh or dried), nuts, seeds.

   

9. Coconut milk can be added to coffee as well. In order for the taste and consistency to be "correct", it must first be thoroughly warmed up. It is also a good idea to use a milk frother. Pour the whipped coconut milk into a tall glass, and then add the coffee. You can add sugar or stevia to taste. This coffee goes well with cinnamon or cardamom.
10. Today, chia puddings made from the very healthy Spanish sage seeds are very popular. Under the influence of contact with liquid, they behave in the same way as flaxseed - they swell, and jelly forms around them. Put a few tablespoons of chia seeds in a bowl, add a can of coconut milk, about 100-150 milliliters of any other milk (preferably vegetable) and additives of your choice (sugar, honey, xylitol, stevia or agave syrup; you should also put in a little vanilla). The ingredients are mixed (you can put them in a jar, close and shake well), and then put them in the refrigerator for several hours. Ready-made chia pudding is best served with fresh fruit.
11. Original homemade ice cream is made from coconut milk. In addition to him, sugar, vanilla, cream, grated coconut, sugar are put in a saucepan. All this is heated until the sugar dissolves, then the mass is cooled and placed in the refrigerator for several hours. If the delicacy is not prepared in an ice cream maker, then after 30 minutes you need to get it out of the freezer and beat gently.