A Heavenly and Creamy Fare Using Fresh Coconut Milk

Coconut milk is very common if you are from the Southeast Asia – Thailand, Malaysia, Indonesia, Singapore, and the Philippines – or from Brazil, Caribbean, Polynesia, and Pacific islands. The liquid is extracted from the grated matured meat of a coconut. The color and rich taste of the milk can be ascribed to its high oil content. Fresh coconut milk is a very popular ingredient to the exotic cuisines in the tropics and the islands.

Use Coconut Milk Like Milk, Creamer, or Yoghurt

The coconut milk extracted fresh from matured fruits has a consistency and mild sweet taste comparable to cow’s milk. If it has been extracted properly, it is not supposed to have any coconut odor. For those who like the fresh taste of coconut milk, it makes a delicious creamer or as a milk substitute in tea, coffee. It can also be used in baking by vegetarians, vegans and by people with lactose intolerance. As a yoghurt substitute, it can be mixed with fruits and other dishes.

Making Savory Curries With Coconut Milk

Curry is a foremost cooking ingredient to many cuisines such Thai, Indonesian, Malaysian, and Sri Lankan. Fresh coconut milk makes the best base for the curry sauce. This is prepared by cooking the coconut milk first at high heat to break down the milk that will cause the oil to separate. The curry paste, which can be a blend of several spices, is then added including the other seasonings and ingredients.

Serabi cakes, a staple in Indonesia is simply rice flour cooked in coconut milk. In Brazil, it is a common ingredient in Northeastern cuisine. Seafood like lobsters, shrimps and fish, stews and desserts can be made more mouth-watering with coconut milk.

Extracting Fresh Coconut Milk

While you can use canned coconut milk, nothing compares to freshly squeezed coconut milk. Homemade versions are richer in flavor and contain more vitamin C, Vitamin B–complex, and Vitamin E. With the growing popularity of South East Asian cuisines, more and more people are coming to love the taste of freshly made coconut milk.

Making coconut milk is easy when it is done properly. In the Philippines, homemade coconut milk is done by grating the coconut kernel using an improvised grater made especially for this purpose. Those who want convenience can buy coconuts in the market where grating is provided as a free service. The grated coconut can also be pressed to extract the rich milk. Otherwise, the milk from the grated coconut is done by adding water and manually pressing it at home. The amount of water determines the thinness or thickness of the coconut milk.

Raw Fish Kinilaw

This dish can be made more exciting with regional variations. In certain places, the flavor is enhanced by adding grilled ‘liempo’ (pork cut from the upper thigh) while in another region the additional ingredient is salted egg (a Filipino version of century egg).

• Clean and cube 1/2 kilo of fresh fish like tuna or malasugue. Keep it chilled while the other ingredients are being prepared.
• Finely dice a piece of ginger, 2 pieces of red onion, and 2-4 pieces of chilies.
• Peel and thinly slice one radish and one cucumber.
• It is best to make your own coconut milk when preparing this dish. Add 1/2 cup of vinegar to the freshly grated coconut instead of water. Press the coconut to extract the sour milk.
• Get the chilled fish and put it in a medium-sized bowl. Season the fish with salt and lemon or calamansi juice.
• Put in the ginger, onion, and chilies. Add the sliced veggies.
• Pour the sour coconut milk in the mixture. Adjust the seasoning and add more chilies for more heat. Toss and serve cold.

This dish is simple, fresh, and healthy. Try this and enjoy the taste of fresh coconut milk that has been given a twist with vinegar.