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Cocoanut Milk

Coconut milk made by steeping grated coconut in boiling water and straining.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Cocoanut Milk

Ingredients

Directions

Prepare the coconut

  1. Scrape or rasp the coconut into very fine particles using a coconut scraper.

  2. Place the grated coconut in a deep vessel and pour boiling water over it until covered.

  3. Let it steep for 10-15 minutes.

Strain and repeat

  1. Strain the mixture through a clean cloth into another vessel.

  2. Return the pulp to the original vessel and repeat the process with more boiling water until you have enough coconut milk.

  3. Discard the remaining pulp.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Grated fresh coconut
Supplies the fat, protein and flavour that the hot water draws out to make the milk.

The step that matters

Steep the coconut in boiling water. Hot water softens the coconut's fat and loosens its solids, so more of the flavour and fat passes into the liquid. Steeping long enough lets this transfer happen before you strain.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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