Comments on: Fresh Coconut Milk

By: Marketman

Marketman — Tue, 11 Mar 2008 08:31:41 +0000

Quillene, it’s best to use everything you squeeze while it is fresh, but if you can’t, freezing it should be okay for a week or two, though the resulting milk will be a bit different. Also, the thicker cream will rise to the top of the container before it freezes so when you defrost, you will see a marked difference between the thicker cream and the coconut “water”… Glad you enjoy the site, feel free to browse the archives as there are 1,600 or so posts in there…

By: Quillene

Quillene — Tue, 11 Mar 2008 08:27:33 +0000

Good afternoon, Marketman!

I just stumbled onto your blogsite and have been hooked! Your website is a godsend!

Quick question: After extracting the EVCO and coconut milk, if I extracted more than what I intended to use, can I freeze the EVCO and coconut milk AND for how long would you say these will be safe to store.

I would like to try and use fresh ingredients now after visiting your site, and just turn to the canned / bottled ones when really really pressed for time. :)

Keep up the good work! This site is the perfect answer to new foodies and cook-wanabees like me. No more Bridget-Jones nuked dinners. Yay!

By: dhayL

dhayL — Wed, 27 Feb 2008 22:20:21 +0000

I remember back home, my aunt would buy some freshly grated coconut (what do u call that loud machine they use to grate the coconut?); extract all the juice/milk, then she would boil it until it becomes coconut oil, she then cool it down and apply it in her hair/scalp; massage her hair a bit, let it stand and wash. Viola that’s her instant “hot oil treatment” ! hehehe
Her sister-in-law will then make some “bukayo” ouf of the left over grated coconut! How cool is that!

By: peasmom

peasmom — Tue, 28 Aug 2007 06:46:38 +0000

what is the brand for good canned coconut milk?

By: james

james — Sat, 26 Aug 2006 00:53:07 +0000

thanks

By: ricardo vasquez

ricardo vasquez — Fri, 25 Aug 2006 05:07:14 +0000

Magandang umaga po. para sa mga limited ang time, meron nabibili sa blumentritt market ng freshly squeezed gata. they are using mechanical press. meron nang ready made at pwede din na ikaw ang mamili ng cocnut tapos they will press/ squeezed it for you. P5 ang bayad sa pag squeezed gata ng isang coconut.

By: Marketman

Marketman — Mon, 13 Jun 2005 13:32:48 +0000

Thanks Anupama for sharing such a wonderful recipe!

By: Anupama

Anupama — Thu, 26 May 2005 09:49:29 +0000

Kerala Stew Recipe
Ingredients
Meat (chicken or beef or mutton) â€“ 1 kg if you want a meat stew.
Alternatively it could be a simple veg stew or egg stew ( full boiled eggs cut into halves or omlettes sliced into pieces)

Cardamom â€“ 8 nos
Cloves â€“ 8 nos
Cinnamon â€“ 4â€ piece
Black Pepper â€“ 20 nos (reduce according to taste)
Spanish Onions – 2
Ginger â€“ 1â€ pieces a few
Green Chillies â€“ 4 (reduce according to taste)
Carrot â€“ 2 nos
Potatoes â€“ 2 nos
Curry Leaves â€“ 1 to 2 stalks
Coconut – 1
(You need to extract the coconut milk – first & second extract).

Method
Cook the chopped meat first with 2 slit green chillies and some of the ginger. Chop the Spanish Onions, Potatoes and Carrot into medium sized chunks. Cook the potatoes and carrot chunks. Crush the spices to release the strong aromas and fry the spices in hot oil, then add the chopped onions, 2 slit green chillies and the rest of the ginger. Fry till the onions are slightly golden brown and glassy. Add the second extract of coconut milk and when it boils add the cooked potatoes and carrots and meat. Simmer on a slow flame for a few minutes. Add the first extract of coconut milk and simmer for 2-3 minutes on a slow flame. If curry is not thick enough add Â½ Tbsp of flour and simmer for a few more minutes. Serve hot.

By: Anupama

Anupama — Thu, 26 May 2005 09:43:30 +0000

If pressed for time, a faster way to extract the coconut milk is grind the shredded coconut in a food processor instead of the squeezing by hand.