Fresh Unsweetened Coconut Cream And Milk Recipes

FRESH UNSWEETENED COCONUT CREAM AND MILK

Steps:

• Remove flesh from shell of coconut (drink the water, its good for you!), then peel the dark skins off the chuncks of white meat.
• Cut the meat into 1 to 2 inch chunks and place them in a HEAVY DUTY food processor fitted with a steel blade.
• Grind for 30 to 60 seconds. Pause to scrape down th sides of the processor bowl; then pulse and blend until the meat turns to pulp.
• Add the cup of warm water and process for 30 seconds. Then transfer the pulp and liquid to a large mixing bowl with a pour spout.
• "Milk" the coconut by massaging and squeezing the meat at least 89 times (yes, not 88 and not 90!). According to Su-Mei, this is a Thai ritual believed to produce a rich and creamy coconut milk.
• HOW TO CRACK A COCONUT: Choose a good coconut, one that feels heavy for its size. Shake it and listen for sloshing. The "eyes" on top should be uniform dark brown. To crack, place a Phillips screwdriver in one of the three eyes and hit it with a hammer to punch a hole. Repeat on another eye. Drain off the liquid and drink. Put the coconut on center rack of 375F oven, bake for 20 minutes. Remove and let cool to room temperature Lay on a hard cement surface, strike a few good blows with a hammer until cracked. Break into four or five manageable pieces, and holding a piece with a dish towel, remove the meat from the shell with a flat head screwdriver. It should come off easily. Use a vegetable peeler to remove the hard dark rind.

TOM GAI KAA ONN (CHICKEN COCONUT CREAM SOUP)

Steps:

• Using a mortar and pestle, pound half of the galangal with the garlic into a paste. One at a time, add the cilantro stems and roots, miced lemongrass, ground peppercorns, and shallots in sequence, adding each new ingredient only after the previous one is pureed and incorporated into a fine paste. Set aside, or transfer to a jar with a tight-fitting lid and refrigerate.
• In a 4-quart saucepan, bring the coconut cream and milk to a gentle boil over medium heat. Do not overheat or it will curdle. Add the galangal paste and stir well, then add the chicken and bring to a boil. Add the kaffir lime leaves, lemongrass stalks, sea salt, fish sauce, the remaining galangal and the chiles, cover, and simmer over medium-low heat for about 45 minutes, until the chicken is completely cooked.
• Transfer to a serving bowl, garnish with the cilantro sprigs, and serve with the lime wedges.

COCONUT MILK

Steps:

• Defrost coconut and add to blender with water (you may need to do this in two batches). Blend at high speed until mixture is pureed.
• Strain mixture through a double thickness of cheesecloth or a very fine sieve, pressing out all the liquid you can. The result of this first processing is called thick coconut milk.
• To get thin coconut milk, add more warm water to the residue from the first straining. Allow it to sit 5 minutes, then press as before. For coconut cream, refrigerate the first pressing and the cream will rise to the top, where it can be spooned off. If it is not used immediately, the coconut milk must be refrigerated. It may also be frozen for later use.

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.

COCONUT CREAM PIE

Steps:

• Partially blind-bake the pie shell: Heat oven to 425 degrees. Roll out chilled pie dough and place in a 9-inch pie pan. (Glass is best.) Trim and flute or crimp the edges, pierce the bottom crust with a fork 6 or 8 times, then cover with a large square of parchment or foil. It should hang over the edges. Carefully pour 2 or 3 cups of dried beans or pie weights onto the foil or parchment, and spread evenly so they reach up the sides of the pie. Bake 12 to 16 minutes or until crust is lightly browned. If crust edges are browning too quickly, make a little collar from foil and cover for remaining baking time.
• Make the filling: Scald milk by placing it in a saucepan over medium heat. Stir frequently until it just begins to foam and bubble around the edges. Set aside to let cool slightly. In the top of a double boiler, or in another saucepan that will fit over a pot of boiling water, beat together egg yolks, sugar, salt and cornstarch. Stir in melted butter, then add the milk.
• Place the saucepan over the boiling water and whisk until the mixture thickens. This will take 2 to 5 minutes. Remove from heat, stir in vanilla and sweetened coconut until well distributed. Pour into the pie shell.
• Make the meringue: Toast the unsweetened coconut lightly in a small sauté pan on the stove over medium heat, stirring frequently to prevent burning. Set aside. In a stand mixer or with a bowl and whisk, mix egg whites and cream of tartar until the mixture is foamy. If using a stand mixer, keep speed on medium. Then, turn mixer to high and gradually pour in sugar, a tablespoon at a time. If whisking, make sure sugar is dissolved before each new addition of sugar. Keep beating until the meringue is glossy and forms soft peaks. Be careful not to whip into stiff peaks.
• Pour the meringue over the pie filling. Using a spatula (an offset version works well), scoot the meringue to the edge of the crust so it forms a seal. Swirl the spatula through the rest of the meringue, distributing it evenly and dipping the edge of the spatula across the top of the meringue to make little peaks. Sprinkle evenly with the unsweetened coconut.
• Bake 15 to 20 minutes, or until meringue is golden brown. Cool on a wire rack. Refrigerate for at least 3 hours before serving.