Coconuts are abundant in my hometown , so it is widely used in our cuisine. Making coconut milk at home for using in Stew and some of the traditional dessert is very common, instead of using tinned coconut milk or powder.
Coconut milk is made in three stages. This first one being the thickest, the second one a little thinner and the third one is very light. The third milk is usually used for cooking the vegetables or meat for the gravy . Personally I prefer to cook them in the third milk as it enhances the taste of the gravy.
- The most important thing to keep in mind when using the thick first coconut milk is to never let it boil (in the curry or stew etc) as it will curdle and spoil the taste.
- If fresh coconut is not available, frozen fresh coconut can also be used . It is available at Yogiji Christchurch.
- Dry desiccated coconut however, has not worked for me and Louise.