Skip to main content
Drink

Cocoa-nut Flavoured Milk

A milk flavored with grated coconut, simmered and strained.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓
Cocoa-nut Flavoured Milk

Why it works: Coconut and milk are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 2,648 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cocoa-nut Flavoured Milk

Ingredients

Directions

Prepare the coconut

  1. Remove the dark outer rind from the coconut and grate it finely.

Make the flavored milk

  1. In a saucepan, combine the grated coconut and milk, and simmer gently for 45 minutes to 1 hour.

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

Use the milk

  1. Use the flavored milk in desserts like blancmange, custards, rice pudding, light cakes, or bread.

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. Coconut + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together2,648 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

What each ingredient does

Coconut
Supplies the coconut flavor and aroma that the milk takes on during simmering.
Whole milk
Serves as the liquid base that extracts and carries the coconut flavor.

The step that matters

Simmer gently. Milk can scorch and stick to the pan if heated too hard over a long simmer. Scorched milk develops a burnt, cooked taste that carries into the strained liquid. Keeping the heat low and stirring helps the coconut flavor infuse cleanly.

“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.

You might also like

Vegetable SoupVegetable Soup350 recipesRaspberry VinegarRaspberry Vinegar214 recipesBrown Coffee with EggBrown Coffee with Egg175 recipesBlackberry CordialBlackberry Cordial129 recipes