From Huffington Post
It’s always more fun to DIY. Every week on Food52, we’ll spare you a trip to the grocery store and show you how to make small batches of great foods at home.
coconut milk (Huffington Post)
Today: Tieghan Gerard of Half Baked Harvest shows us how to make coconut milk for cooking, baking — and drinking right out of the bottle. Let’s get cracking.
In the past year or so, I have become mildly obsessed with all things coconut. Desserts are my favorite, but I recently began drinking coconut milk, too — and now I’m in love. When I’m not drinking it straight, I like to use it in Thai and tropical dishes; there is a can in my fridge at all times, and I always have at least five extras on hand in case of emergency. Yes, it is that good.
The next obvious step for me was to make my own. I know it may seem scary, but I promise it’s not — and after cracking over ten coconuts in two days, I have the whole thing down pat. Once you get the hang of it, it’s really not so bad.
I realize that homemade coconut milk may not be something you can tackle on a weekly basis, but it’s definitely something to try when you have the time. Fresh coconut milk is incredibly creamy and thick, with just the right amount of sweetness — you don’t even need to add any sweetener. I do think that adding a hint of vanilla is a delicious touch, though. Here’s how I make mine.
CLICK HERE FOR THE RECIPE!!!!!
