Coconut milk

[Paul]

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!

[judydawn]

Is this one better than the one in the everyday cookbook (page 32) Paul?

[brazen20au]

there's also one on barbara / winos & foodies blog

[Paul]

Is this one better than the one in the everyday cookbook (page 32) Paul?

I didn't know there was one!  Oops.......

[bron]

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....

[Thermomixer]

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.

[Paul]

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!

[Thermomixer]

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

[Paul]

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

Looks quite easy - but what about scraping out the flesh?

[Thermomixer]

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.boingboing.net/coconut-scraper.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.

[Paul]

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.boingboing.net/coconut-scraper.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

[Thermomixer]

It is a job for somebody with nothing else to do for a few hours - and not easy with either machine.

[I Love Bimby!]

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.

[Thermomixer]

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 !!!

[I Love Bimby!]

LOL!! If all else fails... read the instructions