Creamy Coconut Milk

From: adopt a greyhound

On Sep 17, 2009

I used half a recipe in Asian Shrimp and Ginger Fritters with Sweet Chili Dipping Sauce. Very easy to do.

From: UmmBinat

On May 28, 2009

This made a very light slightly creamy coconut milk with desiccated unsweetened coconut. I think some people reviewing this recipe dont understand this is meant to be made with a fresh shredded coconut~thats how it would be creamy Im assuming. However without the fresh coconut this worked perfectly fine in Coconut Rice. I will defiantly use this recipe again if needed and would like to try it with freshly grated coconut also.

From: Food Snob in Israel

On Jun 14, 2007

Surprizingly this turned out quite well and made an excelent coconut milk for the Tongian Coconut Rolls also on the Zaar. I put it in the fridge and found that the solids began forming at the top. I was also bothered by the fact that so much coconut was strained off and wasted after making (I doubled the recipe and used the same batch to make a second batch of the milk). I wish I had had a back up plan for the left over coconut, or knew if it was still fine to use it, as it was very light and fluffy from the moisture and the pureeing in the blender. Was much of the fat taken out? Likely. Anyways, I dont think this is a PERFECT replacement for the coconut milk in a can, but if you, like me, had run out of coconut milk and needed it to make a yummy new Zaar dish, it works just fine! Just a little less fatty than regular coconut milk. A bit too watery. But just a bit. Not enough to have to make any alterations in a recipe.

From: Tisme

On Nov 27, 2007

Wonderful and easy recipe mielhollinger. I actually needed some coconut milk for **Jubes** Apricot Dream Balls, I thought I had coconut milk and when it was time to add it ....... GASP!! I then found this recipe and it worked so very well, I was amazed at how quick and easy it was !! Thanks again, this great recipe got me out of spot!