Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Condiments and Sauces => Topic started by: Paul on June 02, 2009, 09:10:21 am
-
Not sure if this is a recipe, or what section to put this in. I often use coconut milk from tins, and I always find it too thick and fatty. You can make your own, and the thermomix is ideal.
2.5 cups dessicated coconut
3 cups water
Cook at 100 C speed 2 for 15 minutes
Then blitz on 9 for 30 seconds (careful not to burn yourself)
Strain through a fine mesh sieve, using something to press down on the coconut to get all the liquid out.
If you put it in the fridge, the cream will float to the top and solidify. You can use this to fry curry paste in, adding the remaining thinner milk later.
Tastes so much nicer. You can also apparently use fresh coconut flesh, but I have no desire to try and hack a coconut apart!
-
Is this one better than the one in the everyday cookbook (page 32) Paul?
-
there's also one on barbara / winos & foodies blog
-
Is this one better than the one in the everyday cookbook (page 32) Paul?
I didn't know there was one! Oops.......
-
Thanks Paul! Fantastic, I really struggle to buy it here, and it is soooo expensive, more than an expensive wine!!!!!
This really helps me out..have lots of fresh coco too! great.... :-* :-*
-
Is this one better than the one in the everyday cookbook (page 32) Paul?
I didn't know there was one! Oops.......
LOL- I thought that I was very smart too and made coconut milk just as you said and then saw it in the Everyday cookbook :-[ :-[ :-[ :-[
Opening coconuts is easy - you just hit them with the back of a knife repeatedly as you turn it around in your hand. It fractures along the midline and opens easily. Shaving the flesh out is more difficult for me.
The photo of Philip Searle shows a brave experienced chef using the blade of a cleaver to achieve a faster result.
-
Is this one better than the one in the everyday cookbook (page 32) Paul?
I didn't know there was one! Oops.......
LOL- I thought that I was very smart too and made coconut milk just as you said and then saw it in the Everyday cookbook :-[ :-[ :-[ :-[
Opening coconuts is easy - you just hit them with the back of a knife repeatedly as you turn it around in your hand. It fractures along the midline and opens easily. Shaving the flesh out is more difficult for me.
The photo of Philip Searle shows a brave experienced chef using the blade of a cleaver to achieve a faster result.
I'd probably bisect my head!
-
LOL - you only need short, sharp blows. I thought that I would film how to open a coconut, but then when I googled videos for coconut opening ........ there are lots.
This one shows what I mean, but catch the juice in a bowl. (PS they may say that but my sound wasn't on)
http://www.howcast.com/videos/726-Episode-5-Produce-Picker-Podcast-How-To-Open-a-Coconut (http://www.howcast.com/videos/726-Episode-5-Produce-Picker-Podcast-How-To-Open-a-Coconut)
-
LOL - you only need short, sharp blows. I thought that I would film how to open a coconut, but then when I googled videos for coconut opening ........ there are lots.
This one shows what I mean, but catch the juice in a bowl. (PS they may say that but my sound wasn't on)
http://www.howcast.com/videos/726-Episode-5-Produce-Picker-Podcast-How-To-Open-a-Coconut (http://www.howcast.com/videos/726-Episode-5-Produce-Picker-Podcast-How-To-Open-a-Coconut)
Looks quite easy - but what about scraping out the flesh?
-
That is a pain - there is a mchine that looks like an instrument of torture that you wind round with one hand and hold the coconut over it to release the shredded flesh, or scraper.
http://www.grainmills.com.au/images/p1010407.jpg (http://www.grainmills.com.au/images/p1010407.jpg)
http://www.boingboing.net/coconut-scraper.jpg (http://www.boingboing.net/coconut-scraper.jpg)
http://img5.travelblog.org/Photos/94012/360950/f/3306351-The-coconut-scraper-0.jpg (http://img5.travelblog.org/Photos/94012/360950/f/3306351-The-coconut-scraper-0.jpg)
The TMX could do a good job, but you have to peel all the brown skin off first - pain.
-
That is a pain - there is a mchine that looks like an instrument of torture that you wind round with one hand and hold the coconut over it to release the shredded flesh, or scraper.
http://www.grainmills.com.au/images/p1010407.jpg (http://www.grainmills.com.au/images/p1010407.jpg)
http://www.boingboing.net/coconut-scraper.jpg (http://www.boingboing.net/coconut-scraper.jpg)
http://img5.travelblog.org/Photos/94012/360950/f/3306351-The-coconut-scraper-0.jpg (http://img5.travelblog.org/Photos/94012/360950/f/3306351-The-coconut-scraper-0.jpg)
The TMX could do a good job, but you have to peel all the brown skin off first - pain.
Yeah, all too painful really. I think I'll stick with the dessicated coconut
-
It is a job for somebody with nothing else to do for a few hours - and not easy with either machine.
-
To remove the skin of the coconuts the new Vegetarian cookbook suggests steaming the pieces of coconut in the varoma for 8-10 minutes and apparently the skin just peels off.
Haven't tried this myself yet - but sounded like it makes life easier. Then you could just blitz the flesh.
-
To remove the skin of the coconuts the new Vegetarian cookbook suggests steaming the pieces of coconut in the varoma for 8-10 minutes and apparently the skin just peels off.
Haven't tried this myself yet - but sounded like it makes life easier. Then you could just blitz the flesh.
TA MUCHLY - I'll have to read the book :-[ :-[ :-[ that I was given by Tenina !!!
-
LOL!! If all else fails... read the instructions ;) :D :D
-
Well I've finally done it! Me 1: Coconut 0. The coconut finally cracked! ;) Although an axe would have been much more time effient I think (will have to admit that I didn't watch the video link first... :-\ )
I'd had several attempts which all failed, until I found at the bottom of the cupboard my old herb chopping board (with the'dish" carved out of it). So i sat the coconut in that and then gave it all I got with the knife. Mine hadn't heard that short sharp hits were enough. We're tough nuts in the country ;)
I know know why the picture below has the lady standing at the doorway. I ended up with cocont fibres and dirt everywhere!
Now to make the coconut milk ...
Oh by the way - do you use the juice in the coconut milk too or should I use that for something else???
Thanks
-
just drink the juice, yum yum yum!
-
I have a recipe for a delicious soup using the juice from the coconut - will see if I can locate it.
-
I remember when we used to win coconuts at the fair (they were terribly exotic growing up in England!) that Dad used to pierce the 3 little indentations at the top with a corkscrew & drain out the milk then attack it with a hammer. There was no easy way to get to the flesh but a hammer & chisel worked!!!
-
Hrm, my everyday cookbook doesn't have a coconut milk recipe. I have the newer book. Good thing there is one on here cause I used it this evening - thanks :-*
-
I needed coconut milk as an ingredient for another recipe
When I couldn't find it at the supermarket I decided to make it on my own and I came across with this recipe
I've made it today and it is so delicious!
Thanks a lot for this recipe :-*
I used 250g desiccated coconut and 750g water.
I wonder also the one in EDC though
Is it made with fresh coconut?
Are the weight in grams and the procedure same?
-
Farfallina, the EDC recipe is 300g dessicated coconut or freshly grated coconut and 630g water. Cook 5 mins/100o/speed 4. Pulverise for 30 sec/speed 8. Strain through muslin cloth and squeeze out all the liquid. Makes approx. 300-400g of coconut milk. Can be used in curries, soups, drinks or jellies.
-
Thanks so much JD! :-* :-* :-*
I will try also that one
Amount of water is twice the amount of coconut then
I'd like to ask one other thing
This is the first time I made/had coconut milk
I kept it in the fridge
The cream of coconut separated from the water, hardened and floated. The water remained under. It didn't look like a milk anymore
Is that OK?
Should coconut milk be kept in the fridge or elsewhere?
-
I have no idea farfallina, have never made it but I would keep it in the fridge and just mix it all up again in the thermomix when you are ready to use it. Anyone out there got a better answer ???
-
You can freeze it - I put it into ice cube trays and then into bags to keep it. It will ferment out of the fridge.
-
farfallina, it will separate in the fridge and the cream will harden. Just bring to room temperature and stir. As Thermomixer says, it's best to freeze it.
-
Went to a cooking demo with a Melbourne chef many years ago. She showed us how to remove the flesh from a fresh coconut. Break it open, I usually wait for the Grandchildren to come as they love to throw the coconut down on the concrete drive. Take the pieces, one piece at a time, and sit it on a gas ring on the stove, with the shell down on the flame. Use very low heat. Gradually the flesh will start to lift from the shell. When this happens, use a small blunt knife to lift the 'meat ' out. I have done it and it works.
-
Thank you girls
I guess next time i will freeze it unless I need to use all right away
-
Thanks CHookie - never heard that idea before - great. :-* :-* :-* :-*
-
This has made me think how some ingredients are taken for granted. We get coconut milk easily here. I prefer getting the freshly grated flesh from the shop and squeezing the milk out at home. It's ok if it's 1-2 fruits but more... very tiring. I'm gonna try this one day.
Thanks :)
-
If you are try to avoid 220 then dessicated cocnut is out. But asian shops soemthimes have frozen grated coconut which would be easy to use in this recipe.
-
zebfraa, thanks for that. I hadn't realized that .
-
Glad this topic was here. I needed coconut milk for a recipe today and didn't have any. Funny, I came here before I bothered with my EDC...which was just as well, because unless I'm blind the July 2010 version doesn't have it. :o :o
-
I have made this today from a fresh coconut. It is in the fridge now and I am planning on freezing it for when I need it later in the week. (We drilled holes in to get the juice out then bashed it with a hammer after failing with the back of the knife. Tried Chookie's suggestion with holding it over the gas fire but wasn't prepared for the fibres on the shell to catch on fire too... Still we didn't have any trouble getting the flesh removed.).
Anyway, I was wondering what to do with the coconut flesh? It seems such a shame to throw it away, even into the compost. Could it be used in place of shredded or dessicated coconut in a slice or biscuit recipe?