I’ve been busy exploring the Thermomix cookbook “Fast and Easy Indian Cooking” which arrived by mail from friends in Australia and Britain. (Special thanks to Jo, Mandy, Grace, Janie and John!) This book has been a real mind-opener for many reasons, not the least of which is that right there on page 19, in the section of “Must-Have Recipe Basics” it offers us one, two, three easy ways to make Coconut Milk (and coconut cream) at home!
You’ll need to contact a Thermomix demonstrator for a copy of the book to learn all three methods of making coconut milk at home. The easiest method for me, and the one I’m sharing here now is the shockingly simple way of combining water with inexpensive dessicated coconut which is readily available in most grocery stores.
Super savings from a super kitchen machine!
The ability to make coconut milk at home is a huge bonus for those of us who like to cook Indian, Thai and Asian recipes, and special desserts without dairy products. It’s also (in my opinion) one more reason to own a Thermomix. In the past, I bought tinned coconut milk for about $2-$3 per 400 ml. or $6-$7/litre. (A much begrudged and infrequent expense for this frugal person.) But by making coconut milk at home with Thermomix, I now spend only about $1 for the required amount of dry coconut to make this same amount of creamy milk. Wow, that’s a whopping 85% saving! Here’s how to do it.
- 200 g unsweetened dessicated coconut
- 1200 g water
- (you will also need a nut milk bag or muslin cloth for straining)
- Put coconut flakes and water into Thermomix bowl and cook for about 8 minutes/100°C/speed 4, or until you notice the release of steam.
- Blend for 30 sec/speed 8 while keeping a dishcloth over top (to prevent ‘spitting’ of hot liquid.)
- Pour contents into a nut milk bag or sieve lined with muslin. Use clean rubber gloves to protect hands from heat while lifting and squeezing out all the coconut milk into a bowl below. This is the “first milk” which is thick and creamy. (It will have a thick layer of hardened cream on top after cooling.) Set milk aside and proceed to next step: making thin coconut milk.
- Repeat the process as above by returning the squeezed/strained coconut to the Thermomix bowl and adding the same amount of fresh water. This “second milk” is thinner and without cream, but still highly usable in many recipes such as soups — or freeze it for enhance your fruit sorbets. (It is really a bonus or ‘free’ milk and did not figure into my cost analysis above.)
Layer of coconut cream removed from the milk after separation.
Refrigerate coconut milk and watch the cream separate from the “first milk”. This thick cream can be blended with the milk or used on its own as a rich cream substitute depending on recipe. The strained coconut pulp that is leftover is dry and tasteless but can be surreptitiously added to oatmeal, breads or baked goods for added fiber. Also onsider toasting it and sprinkling on soups and salads as garnish.
Dry coconut pulp remains after making coconut milk at home.
- Nut milk bags are now included in some Thermomix Kitchen Kits sold here.
- There are many enticing recipes using coconut milk in the Thermomix cookbook “Fast and Easy Indian Cooking”. I have really enjoyed the range of recipes and well-detailed, Thermomix-specific instructions from two authors who really know their subject. Go on and treat yourself, ask a consultant or distributor for more info.
- Don’t miss this blog’s recipe for how to make fast and easy coconut butter!
- People everywhere love the Thai recipe for Tom Ka Gai Soup — made with coconut milk of course :)
- see more about making your own ingredients with Thermomix
- Since I started, I can’t stop! I just love saving money by making coconut milk at home with Thermomix and would love to hear how others best enjoy using this versatile ingredient. Feel free to include links to recommended recipes in your comments ;-)