Fresh coconut cream and coconut milk

Fresh coconut cream and coconut milk

By
From
New Thai Food
Makes
100 ml coconut cream or 400 ml coconut milk
Photographer
Jeremy Simons

Using fresh coconut cream or coconut milk will give your curries a much better flavour. The process described below will give you a satisfactory amount of cream or milk for the dishes in this book, although the amount you get can vary depending on the coconut.

When using coconut cream in a lot of the dishes in this book, I mix it with a clear chicken stock to dilute the richness of the cream while keeping an authentic flavour, and add aromatics such as kaffir lime leaves, lemongrass and galangal and simmer these together to wet down my cooked out curry pastes. When using coconut cream from a tetra pack or tin, dilute it with stock.

Ingredients

Quantity Ingredient
1 coconut
500ml water, warmed

Method

  1. To crack open the coconut, tap repeatedly around the centre of the shell with the back of a knife until it cracks open.
  2. Using a sharp knife, lever the coconut flesh out of the shell. Cut off any brown skin from the flesh. (In Thailand, people use an implement called a ‘rabbit grater’. Instead of having to pry the flesh out of the kernel, you set the coconut half over the rabbit grater and this extracts the flesh while grating it at the same time.)
  3. Put the coconut flesh in a food processor with the warm water and process to a fine purée. Leave to steep for 10–15 minutes.
  4. Transfer batches of the purée to a piece of muslin (cheesecloth) laying over a glass or ceramic bowl. Wrap the muslin around the purée and squeeze very tightly to extract as much coconut liquid as possible into the bowl.
  5. Mix the liquid and use as coconut milk. If you want coconut cream, stand the liquid for 20 minutes to settle – the coconut cream will rise to the top; the rest is coconut milk.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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