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Coconut milk with soya lecithin

Quick, easy and delicious, this makes weeknight thai curries a reality without resorting to canned coconut milk.
Course Ingredient
Cuisine Asian, Thai
Prep Time 10 minutes
Total Time 10 minutes
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.