Thin Coconut Milk Recipes

COCONUT LIME CHICKEN

Steps:

• Add your cooking fat of choice to a large skillet and heat on medium high heat.
• Unless your chicken breasts are already fairly thin slice them horizontally. This will give you very thin cutlets so they'll cook faster and more evenly.
• Add your chicken breasts to the hot pan. Liberally salt and pepper the side facing up. Saute until each side has some browning and chicken is cooked through or mostly cooked through, about 3 to 4 minutes per side.
• Remove chicken from the skillet and set aside on a plate. Lower heat to medium.
• Add chicken stock, lime juice, coconut milk (stir it in the can so that you don't have any separation), minced garlic, 1/2 tsp salt, and 1/2 tsp pepper to the skillet. You'll have a bit of coconut milk remaining in your can. Set it aside because we'll drizzle some of that on top after everything is finished. Stir your sauce, scraping up any browned bits remaining in the pan from when you cooked your chicken.
• Add the chicken breasts back to the skillet with the sauce. Cover. Let simmer on medium to medium low for 5 minutes.
• Right before serving use a spoon to scrape up some of the remaining coconut milk from the can and drizzle it over your chicken. Sprinkle fresh chopped cilantro. You're done!
• Serve with vegetables or potatoes to take full advantage of the yummy coconut lime sauce!

THIN COCONUT MILK

Steps:

• To prepare thin coconut milk, cut the white coconut meat into coarse slices and combine with three cups of water in a blender or food processor. Blend until you have a fibrous liquid.
• Squeeze the liquid through fine cheesecloth. Discard the pulp. Coconut milk may be kept safely for a few days in the refrigerator, or may be frozen.

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.