Producing coconut cream and coconut milk

Rich and sweet coconut milk depends on good coconuts, so make sure the coconut that you select looks fresh(not too old) and feels heavy in your hand.

1. Use one ripe coconut. Find a strong chopping knife or small axe to split the coconut in half, “carefully your hand” 2. Get the coconut meat out from the coconut shell (by your favorite way) 3. Use a good Food processor, add coconut meat  and add approximately 3 cups of hot water. Blend for 2-3 minutes or until it became fine, add 3 more cups of hot water, blend until smooth and fine.

5. Provide a strainer and a bowl. Now it is the time to see the rich COCONUT CREAM get through the strainer.

6. Re-do a second time to get  COCONUT MILK                                                                                Thus we get the coconut cream (left) and coconut milk (right) also coconut pulp. P.S. coconut pulp can use for such as Deep-fried coconut prawns, Deep-fried bananas. Keep in a air tight container in freezer.

COCONUT CREAM can say it’s a heart of Thai cooking for the fresh taste and rich curry.

About these ads

5 responses

  1. Pingback: ~Spicy Thai Coconut Chips Recipe~ « Pranee's Thai Kitchen

  2. Pingback: Recipe For Coconut in Many Forms Flour Milk Cream | The Right Plan Nutrition Counseling

  3. Pingback: Black Friday | Yummy Lummy

  4. Pingback: Panang – Taste of Thailand « South – Pacific Engagement

  5. Pingback: Crunchy Caramelized Thai Cookies ‘ขนมครองแครงกรอบ’ « South Pacific engagement

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


Get every new post delivered to your Inbox.

Join 329 other followers

%d bloggers like this: