Homemade coconut milk with soy lecithin
Coconut milk is a staple in south east asian cooking, is super delicious and actually very easy and cheap to do at home!
Coconut milk is used in Indian, thai and Vietnamese dishes, such as this recipe.
You need a powerful blender, a cheesecloth, and (optional) some soy lecithin (or another emulsifier). The soy lecithin helps maintain the emulsion, and makes the whole thing more resistant to splitting when it boils. You can do it without the emulsifier, but you have to be much more careful when boiling the milk.
Coconut milk with soya lecithin
Quick, easy and delicious, this makes weeknight thai curries a reality without resorting to canned coconut milk.
Servings 4
Ingredients
- 1/2 cup dry (desiccated) coconut If you are lucky enough to get fresh coconut, use the flesh, it'll make a delicious, creamy coconut milk. Doesn't keep though, so store in the fridge and use within a few days.
- 1 cup boiling water
- 1 cup cold milk
- 2 tsp soy lecithin (optional)
Instructions
- Throw the coconut, soy lecithin and boiling water into a blender, shake to mix and release the pressure if using a sealed blender like a nutribullet.Blend until totally smooth.
- Line a bowl with 2 layers of cheesecloth and throw the coconut slurry through. Add the milk (this cools it down) and squeeze out the coconut milk from the flesh by wringing the cheesecloth like a wet cloth.
