Fresh Coconut Milk Recipes

FRESH COCONUT LAYER CAKE

Steps:

• Prepare the filling by placing the heavy cream, 3/4 cup sugar and 2 tablespoons coconut cream in a heavy saucepan over medium heat; bring to a simmer. Whisk together the cornstarch and 1 tablespoon coconut milk. Stir into the simmering cream until smooth; cook, stirring, for 3 minutes. Add the 1/2 cup butter and 1 cup shredded coconut; continue cooking, stirring 3 minutes longer. Cool to room temperature and then refrigerate until thickened, about 2 hours. Keep refrigerated until ready to assemble cake.
• Preheat the oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans and line the bottoms with parchment paper. Grease the paper and then flour the pans lightly, tapping out any excess. Sift together the flour, baking powder and salt. Set aside.
• Place the 1 1/2 cups sugar and eggs in a large mixing bowl and beat with an electric mixer for 1 minute. Gradually add the 3/4 cup butter, 1 tablespoon vanilla extract and 1 cup coconut milk; continue beating for 2 minutes. Add the flour mixture and beat for 1 minute.
• Pour the batter evenly into the prepared cake pans. Bake in the center of the oven for 20 minutes or until a wooden toothpick inserted in the center comes out clean. Cool the cakes in the pans on a rack for 20 minutes. Unmold the cakes, carefully peel off the paper and allow to cool completely on a rack.
• Prepare the icing by beating together the cream cheese and 1/2 cup butter. Add 1/4 teaspoon salt, confectioners sugar, 3 tablespoons coconut milk and 1 tablespoon vanilla; beat until smooth.
• Prepare the syrup by placing the 1 cup sugar, 1 cup water and 1/4 teaspoon vanilla extract in a small saucepan. Bring to a boil and continue to boil, while stirring for 3 minutes. Remove from heat and brush the top of each cake layer with the syrup using a pastry brush. You don't have to use all of the syrup.
• Assemble the cake by placing one cake layer on a serving platter. Spread it with a layer of the reserved filling and top with another cake layer. Spread the cake with the filling and top with the remaining cake layer. Ice the top and sides of the cake and sprinkle the top with 1/2 cup shredded fresh coconut.

30+ EASY COCONUT MILK RECIPES (+COCONUT RICE)

Steps:

• Add all ingredients to a pot and bring to a boil.
• Cook until all the liquid has evaporated, approximately 10 minutes.
• Reduce heat and cook another 10 minutes.

HOW TO MAKE COCONUT MILK AT HOME & 7 EASY VEGETARIAN RECIPES USING COCONUT MILK

Steps:

• If using fresh coconut, break the coconut. Collect the water( it's the coconut water) and chop the white flesh of coconut into small pieces.
• If you are using frozen grated coconut, thaw the coconut and add 2 cups of tightly packed coconut to the blender.
• Add 1 cup water to the chopped coconut and blend it for 5 minutes. Make sure to stop the blender in between to avoid getting overheated.
• Strain the mixture using a nut milk bag or strainer or cheesecloth. The strained white liquid is coconut milk, usually called thick or first extract coconut milk.
• Now put the residual coconut mixture into the blender again and add 1 to 1.5 cups of water. Blend it for 3 to 4 minutes.
• Extract the coconut milk like you did before into another bowl, and this yields a little thin coconut milk and called second extract coconut milk or thin coconut milk.
• If you do not want to extract twice, add 2 cups of water for one coconut (approximately 2 cups of grated coconut), blend it smooth, and squeeze the milk.

FRESH COCONUT MILK

Steps:

• Preheat oven to 400°F.
• Use a metal skewer or ice pick to pierce two of the soft spots at the top, where the "eyes" are. Drain the liquid and save for use in other recipes.
• Place the coconut on a cookie sheet and bake for 15 minutes. Remove from oven and let it cool until it can be handled (about 5 minutes).
• If it is not already cracked open, place the coconut on a hard surface and tap with a hammer until the shell breaks.
• Remove the white flesh with a spoon or table knife. Peel off the thin, brown inner skin with a vegetable peeler.
• Grate the coconut pieces on the fine side of a manual grater or cut into coarse pieces and grind in a food processor.
• In a blender (or food processor fitted with the metal blade), process the coconut and hot water for about 2 minutes. Let cool for 5 minutes.
• Strain the mixture through a coffee filter into a small bowl, pressing down hard on the solid grated coconut flesh to squeeze out all the liquid. For thinner milk, add a little more water.
• Use in any recipe calling for coconut milk.
• Note: Fresh coconut milk should be used immediately, it loses its flavor even if refrigerated.

FRESH COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees F. Beat the egg whites to soft peaks, while gradually adding 1/2 cup of the sugar. In a separate bowl, beat the egg yolks until thick. Cream the butter with the vanilla and beat in the remaining 1 cup sugar. Stir the egg yolks into the butter mixture and cream well. Sift the flour, baking powder, and salt together 3 times. Add enough milk to the reserved coconut milk to make 1 cup liquid. Alternate adding coconut liquid and flour mixture to the butter mixture. Blend in 1/4 cup of the coconut grating and beat well. Fold in the egg whites. Pour into two 9-inch or three 8-inch layer pans. Bake for 25 to 30 minutes. Frost the cake layers, assemble, and sprinkle with the remaining coconut grating.
• Combine the sugar, milk, butter, and vanilla. Cook for about 5 minutes, until the mixture begins to thicken. Mix in the coconut. Frosts one 8- or 9-inch layered cake.