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Cocoa-nut Flavoured Milk

A beverage made by simmering fresh milk with grated coconut to infuse flavor.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Cocoa-nut Flavoured Milk

Why it works: Milk and cocoa work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 643 recipes. Both carry methyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Cocoa-nut Flavoured Milk

Ingredients

Directions

Prepare the coconut

  1. Remove the dark outer rind from a fresh coconut.

  2. Grate the coconut on a fine grater.

Make the coconut milk

  1. In a saucepan, combine the grated coconut and new milk.

  2. Simmer gently for 45 minutes to 1 hour, allowing the flavor to infuse.

  3. Strain the mixture through a fine sieve or cloth, pressing to extract as much liquid as possible.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + cocoatop 10% of all pairs
    Smell alikemoderate
    Cooked together643 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fresh coconut
Supplies the flesh whose flavor and fat are infused into the milk and released into the liquid.
New milk
Serves as the liquid base that draws flavor from the grated coconut during gentle simmering.

The step that matters

Simmering gently for 45 minutes to 1 hour. Gentle heat lets flavor and fat from the grated coconut move into the milk without scorching or boiling over. Vigorous boiling can scorch the milk on the bottom of the pan and give it a burnt taste.

“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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