RE: Re: Calling all dairy experts - coconut milk

[Guest guest]

Hey thanks ! Those recipes sound great & now I want that book,

EFTLF My question: when you talk about a can of coconut milk do you mean

the Thai Kitchen (I think..) brand? Those little cans? I always thought they

had sugar in 'em...

I like fresh coconuts (I love the way they smell when they're roasting!) and

so in the past I've made coconut milk by taking a whole coconut and mixing

the coconut water with the fresh meat in a food processor.

And you guys probably know the easiest way to open the coconut to get the

meat: After you've poured the water out into a bowl through the punched out

" eyes " you just put the whole hairy thing in the oven at 300 degrees for

about 20 minutes. Then take it out and gingerly hit the coconut with a

hammer on something nice and hard like concrete steps outside. (It's quite

therapeutic...) Hit the coconut into nice size pieces and then take the

coconut meat off the thin brown shell. Most of it just sort of falls off.

The meat freezes up nicely and then you can just thaw and use regular water

to make the " milk " .

~Robin

> 1 can whole coconut milk

> 2 1/4 cups water

> 2 tbsp maple syrup

> 1 tsp vanilla extract (I usually leave this out for everyday

consumption)

> 1 tsp dolomite powder (available online or at vitamin shoppe, very

> cheap)

> Mix all ingredients together in a medium saucepan over medium-low heat,

and heat until warm and dolomite is dissolved.

>