Name: Cocoa-nut-flavoured Milk
Ingredients: 1 quart new milk; 3 ounces grated fresh cocoa-nut

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

1 quart new milk
3 ounces grated fresh cocoa-nut

Directions

Prepare

Remove the dark outer rind from a fresh cocoa-nut and grate it finely.
In a saucepan, combine the grated cocoa-nut with the new milk.

Infuse and strain

Simmer the mixture gently for 45 minutes to 1 hour to infuse the flavor.
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.

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.

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

New milk: Forms the liquid base and carries the flavor of the grated cocoa-nut.
Grated fresh cocoa-nut: Supplies the main flavor and body of the milk as it steeps.

“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.