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Coconut Milk From Dried Coconut Recipe
|Flaked coconut/1 cup packaged grated coconut and 1 cup milk||1 1⁄3 Cup (21.33 tbs)|
|Milk||1 1⁄3 Cup (21.33 tbs)|
Serving size: Complete recipe
Calories 929 Calories from Fat 700
% Daily Value*
Total Fat 83 g127.6%
Saturated Fat 70.5 g352.4%
Trans Fat 0 g
Cholesterol 30.1 mg
Sodium 162.5 mg6.8%
Total Carbohydrates 43 g14.2%
Dietary Fiber 18.5 g73.9%
Sugars 24.2 g
Protein 17 g35%
Vitamin A 6.1% Vitamin C 2.8%
Calcium 37% Iron 21.4%
*Based on a 2000 Calorie diet
Use in curry sauce or other recipes that call for coconut milk or chill and serve as a beverage.
You can also use an electric blender to make coconut milk.
To do so, place in blender, blend until coconut is pulverized, about 15 seconds.
Pour into saucepan and simmer over low heat, stirring occasionally, until mixture foams, about 2 minutes.
Strain through double thicknesses of cheesecloth.
Makes 1 cup coconut milk.
To use remaining coconut flakes, return coconut to saucepan.
Add 3 tablespoons butter and 2 tablespoons confectioners' sugar.
Stir over low heat until well blended.
Spread coconut thinly on shallow baking pan.
Place in moderate oven (350°F.) and toast for 25 minutes, or until delicately browned.
Serve as accompaniment to a curry dish, or use as a garnish.