Fresh Coconut Cream (Santan)/Coconut Milk (自制椰子奶油和奶)

Method3 steps

1. 1

   Step 1: Mix the 100 ml warm water into the freshly grated flesh from one coconut. Squeeze the pulp firmly, then strain it over a clean bowl through a sieve or muslin. Keep the first extracted liquid as the thicker coconut cream, and retain the squeezed pulp separately for the second extraction.

   Uses Freshly grated flesh from 1 coconut · 100 ml warm water, for the coconut cream extraction

2. 2

   Step 2: Add the 500 ml previously boiled, cooled water to the retained coconut pulp. Mix, squeeze and strain into a second clean bowl. Keep this lighter second-extraction coconut milk separate from the coconut cream; set the spent pulp aside.

   Uses Only the squeezed coconut pulp retained after the first extraction, excluding the separate coconut cream · 500 ml previously boiled water, cooled, for the coconut milk extraction

3. 3

   Step 3: Stir one pinch of coconut-cream salt into the first extraction and the separate pinch of coconut-milk salt (1 pinch) into the second extraction. Transfer each to its own clean covered container and refrigerate immediately at 4°C (40°F) or below until needed for cooking. Use within the author’s 1–2 days refrigerated, or freeze promptly for the stated 2–3 weeks. Keep the two extractions labelled and separate.

   Uses Only the first-extraction coconut cream, excluding retained pulp · Only the second-extraction coconut milk, excluding spent pulp · 1 pinch salt, for the first-extraction coconut cream · 1 pinch salt, for the second-extraction coconut milk